Recipe: pan-fried veal liver with tomato and breadcrumbs: the stewed liver that conquers everyone and makes you want to mop up the sauce with bread.
The last time I made a liver recipe for you was the somewhat unusual pan-fried rabbit liver: delicious, but with a bold flavor that might not be for everyone. This time, however, we are playing it safe with veal liver, which I am sure you will like much more!
Compared to a classic second course like pan-fried pork tenderloin, here the tomato comes into play, which, together with the breadcrumbs, creates a truly irresistible sauce. It’s one of my mom’s recipes, and when it comes to stewed dishes, no one can beat her. And trust me, this is one of those recipes that disappear from the table immediately!
If you find a tender and high-quality veal liver, the dish will turn out wonderfully. And the beautiful thing is that it’s a very simple recipe, with few ingredients, few steps, and a taste that truly feels like home. Prepare the bread… because the mop-up is a must!
See you in the next recipe!!!
ALSO TRY:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 489.13 (Kcal)
- Carbohydrates 34.40 (g) of which sugars 8.53 (g)
- Proteins 29.92 (g)
- Fat 26.82 (g) of which saturated 5.25 (g)of which unsaturated 20.57 (g)
- Fibers 2.05 (g)
- Sodium 881.66 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs veal liver
- 2/3 cup all-purpose flour
- 1/4 cup olive oil
- 7/8 cup tomato puree
- 1/2 glass water
- 1/2 bouillon cube
- A few leaves sage
- 1/2 cup breadcrumbs
- to taste salt
- to taste pepper
Tools
- Pan
- Tray for flouring
Recipe: veal liver
A traditional main course that never disappoints!
Cut the veal liver into small pieces and coat it well with flour on both sides, using the designated tray.
In a non-stick pan or skillet, pour the oil, place the liver slices and sear them on both sides until golden brown, it will take about 5-7 minutes. If you wish, you can cover with a lid to prevent splatters and keep the meat softer.
Pour the tomato puree and half a glass of water over the liver, add the washed sage leaves, and half a bouillon cube, salt and pepper.
Cook on low heat for about 20-25 minutes, covering the pan with a lid and occasionally moving the meat to prevent it from sticking to the pan.
Finally, sprinkle the breadcrumbs over the entire surface and let it cook for a few more minutes until it is well integrated with the sauce. If after adding it, the tomato seems too thick, add a splash of water, continue cooking for a few more minutes, and serve.
With this recipe for pan-fried veal liver with tomato and breadcrumbs, you bring to the table a flavorful main course, easy to make and perfect to enhance an ingredient with a bold flavor but highly appreciated in traditional cuisine. The slow cooking, the tomato, and the final touch of breadcrumbs create a flavorful base and well-balanced, ideal to accompany with good rustic bread.
Storage and Tips
Storage: the stewed veal liver can be kept in the refrigerator, in an airtight container, for up to 1 day. I recommend consuming it as soon as it’s prepared, because the liver tends to become dry and lose tenderness over time.
Tips: choose fresh and quality liver: better if from a trusted butcher. It should have a vibrant color and a delicate smell.
FAQ
Can it be prepared in advance?
Better not: liver is a dish that should be enjoyed freshly made.
What can I serve it with?
With rustic bread for mopping up the sauce, of course! But also with simple sides like mashed potatoes or grilled vegetables.
What can I use instead of sage?
You can replace it with rosemary, bay leaf, thyme, marjoram, or parsley. Each will give a different nuance to the dish, but all pair well with the flavor of the liver.
