Broiled Liver And Zucchini Strips
|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|
|Fine dry bread crumbs||2 Cup (32 tbs)|
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.