New York City Chefs Daily Recipe for 9/17/2001 : Recipe for Calves Liver with Butter Lemon Sage
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Calves Liver with Butter Lemon Sage  recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 9/17/2001 : Recipe for Calves Liver with Butter Lemon Sage
"Calves Liver with Butter Lemon Sage"

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"As we graze it grows"

1 1/2 pounds of calves' liver trimmed and sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 egg
2 tablespoons water
1 1/2 cups dry bread crumbs
2 to 4 tablespoons olive oil
4 tablespoons butter
6 fresh sage leaves or 1/4 teaspoon dried
2 tablespoons fresh lemon juice

Season liver with salt and pepper.  Spread flour on a plate or sheet of wax paper. In a wide shallow bowl, beat egg with water.  Place bread crumbs on another plate or sheet of wax paper. Dredge veal in flour; shake off excess.  Dip in egg, then coat with bread crumbs. Pat crumbs gently to help them adhere.  In a large frying pan, heat 2 tablespoons olive oil over medium heat.  Add as many pieces of liver as will fit in pan without crowding and cook, turning once, 4 to 6 minutes, or until golden brown outside and just rosy inside.  Add more oil as needed. Remove liver and cover with foil to keep warm.  Repeat process until all liver is cooked. Wipe out pan with paper towels.  Add butter to pan and melt over medium heat.  Add sage leaves and cook until butter just begins to turn brown, about 2 minutes.  Remove from heat and add lemon juice. Pour over liver and serve immediately. Serves 4.
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