How to Cook Calf Liver

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Things You'll Need

  • 1 calf's liver

  • 1 chef's knife

  • 1 cooking sheet

  • 2 cups boiling water

  • 1/4 cup milk

  • 1 egg

  • 2 small mixing bowls

  • 1/4 cup all-purpose flour

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1 large plate

  • 1 pan

  • 2 tbsp. butter

Image Credit: Eising/Photodisc/Getty Images

Calf liver is the tenderest type of liver available and therefore the most preferred. When prepared correctly, it is quite tasty It is also an excellent source of iron. The process of preparing a deliciously juicy calf liver is quite simple, takes little time and requires no special tools or ingredients. The result is a gastronomical delight that will have your family and friends begging for more.


Step 1

Use the knife to trim any excess fat from the calf's liver. Slice the liver into 1/4-inch slices to ensure a quick and even cooking time.

Step 2

To enhance the liver's tenderness, place the slices in a single layer onto a baking sheet. Pour just enough boiling water over the meat to cover each slice, then quickly pour the water that is covering the liver into the sink. If the liver is left in the water too long, it will go from tender to waterlogged.

Step 3

Thoroughly mix the egg and milk in the mixing bowl. Dip each slice of calf's liver into the milk-and-egg combination. Then place the liver back on the baking sheet.


Step 4

Combine the flour, salt and pepper in a small mixing bowl. Pour the flour combination onto a plate. Take each piece of calf's liver from the baking sheet and lightly set it into the flour mixture. Pick up the liver and shake any excess flour mixture from the liver. Do not dredge the liver through the flour mixture. The goal is to season the meat, not coat it. After the liver has been seasoned with the flour mixture, return it to the baking sheet.

Step 5

Turn a burner on your stove to high. Heat a pan to. Add the butter. Immediately turn the stove down to medium-high. Place the calf's liver in the pan. Cook the liver for approximately 7 or 8 minutes on each side, or until the outside is golden brown and the liver is no longer red when it is cut into.


For an even more delicious meal, fry some bacon and onions to serve with the calf liver.