Pan-fried calves liver

When you fancy a quick and luxurious dish try Simon Rimmer's simple but flavourful recipe for pan-fried calves' liver
By Simon Rimmer
Pan-fried calves liver
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 2 x 4cm thick slices of calves' liver, each 225g
  • black pepper
  • flour, for coating
  • 30 g butter
  • a splash good quality balsamic vinegar

Serving suggestions:

  • sautéed brussel sprouts and pancetta
  • quick-fried green beans with chilli and anchovies
  • spinach with lemon and chillies


1. Season the liver well with salt and freshly ground pepper and coat in flour, shake off excess.

2. Heat the butter in a heavy-based frying pan until it foams. Add in the liver slices and fry for 4 minutes until brown.

3. Flip the liver over and fry until browned on the other side.

4. Turn the liver over again, reduce the heat a little and cook for a further 2 minutes.

5. Drizzle with balsamic vinegar and serve at once.

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