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Pan-Fried Liver
Calves liver pan-fried in butter until just pink, rich in nutrients and deeply satisfying. Cooking it in a single layer without crowding the pan and erring on the side of underdone keeps liver tender instead of turning grainy and tough.
Ingredients
Instructions
Pat liver slices completely dry.
Season generously with salt and pepper.
Heat butter in a pan over high heat until foaming.
Add liver slices in a single layer — do not crowd.
Cook 1-2 minutes each side — it should still be pink inside.
Overcooked liver becomes grainy — err on the side of underdone.
Rest 2 minutes.
Serve with melted butter poured over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
