International Netrestaurant

Liver In Lemon Butter

Cut liver crosswise into 1/2 inch thick slices. Sprinkle with salt and pepper and dredge with flour. Dip each floured liver slice into the beaten egg and roll in cracker crumbs until evenly coated. Melt about 2 tbsp of butter and a dollop of olive oil in a wide frying pan over medium high heat. (I use just a little bit of oil to keep the butter from burning). Cook the liver slices until nicely brown on the outside, but still slightly pink on the inside (about 3 or 4 mins. total) Remove to a heated platter and keep warm. Melt the remaining butter in the pan and stir in the lemon juice and sugar. Stir until the sugar is dissolved and the little pan bits are blended in. Pour over the liver, which should be perfectly cooked by now with no pink remaining. Try it! You'll like it!