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Broiled Liver And Zucchini Strips

Western.Chefs's picture
  Zucchini 4 Medium
  Beef liver/Calf's liver 1 Pound (In 1/2 Inch Thick Slices)
  Melted butter/Margarine/vegetable oil/bacon drippings 1 Tablespoon
  Eggs 2 , beaten
  Milk 2 Tablespoon
  Fine dry bread crumbs 2 Cup (32 tbs)
  Lemon wedges 4
  Salt To Taste
  Pepper To Taste

Slice zucchini lengthwise into flat slices 1/4 inch thick.
Blot dry on paper towels.
Cut liver slices into strips about 2 inches wide Dry on paper towels, season with salt and pepper and dip in melted butter, margarine, fresh bacon drippings or vegetable oil.
Place on buttered or oiled cookie sheet.
Season zucchini slices with salt and dip in egg beaten with 2 tablespoons milk or water, then roll to coat evenly with fine dry bread crumbs.
Lay on the cookie sheet and drizzle lightly with one of the fats.
Broil 4 to 6 inches from heat until zucchini is golden and tender, the liver browned and moist inside, about 5 to 6 minutes.
No need to turn them.
Serve at once with wedges of fresh lemon.

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