Liver In Lemon Butter
|Liver||3⁄4 Pound, cut into 1/2 inch thick slices|
|Egg||1 , slightly beaten|
|Saltine cracker crumbs||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|All purpose flour||1 Tablespoon|
Sprinkle liver slices with salt and pepper, then coat lightly with flour; shake off excess.
Dip each floured liver slice into beaten egg, then into cracker crumbs until evenly coated.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Cook liver slices quickly until nicely browned on both sides and juicy-pink inside (about 3 to 4 minutes total).
Remove liver to a serving plate and keep warm.
Melt remaining 2 tablespoons butter in pan, add lemon juice and sugar, and stir until sugar is dissolved.
Pour sauce over liver and serve.