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Fried Calf’s Liver from Mario’s Meat Specialties


  • 4 tablespoons olive oil
  • 1 ½ pounds calf’s liver, sliced ½ inch thick
  • 1 cup flour
  • 1 egg, beaten
  • 2 cups bread crumbs seasoned with salt and pepper
  • 1 lemon, quartered
  • 2 tablespoons chopped parsley


Heat the oil in a skillet over medium-high heat. Dust the liver slices with flour, then dip in the egg and then dredge in the bread crumbs. Fry the liver slices in batches in a single layer until browned, about 2 minutes per side, then drain on paper towels. Serve with lemon, sprinkled with chopped parsley.

** Tip**: Liver can become tough if cooked too long, so make sure the sauté pan is hot and keep your eye on the browning time while frying.

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