This is a very simple and easy way to cook liver but it is delicious.
Depending on how it has been prepared by the butcher, you might have to remove some veins or membranes.
I used lamb’s liver for this.
300g of sliced liver
1 beaten egg
Sunflower oil for frying
Salt & Pepper
Slice the liver into thin equal sized slices.
Dip the liver slices into beaten egg.
Sprinkle with salt and ground black pepper.
Coat the slices in dried breadcrumbs.
Fry the slices in hot sunflower oil.
Served here with lettuce with a soured cream dressing.
Royal Doulton – Carnation – 1982 -1988.