With its tender crumb coating this has always a been popular dish which is also hearty and certainly a Viennese cultural treasure. It may not be for everyone but, if we’re honest – it’s the inner values that count, isn’t that right! This Baked Liver recipe is certainly worth a try!
- 700 g calf’s liver
- 2 eggs (for coating)
- flour (for coating)
- breadcrumbs (for coating)
- ol (for frying)
Directions for Baked Liver
- Wash and clean the calf’s liver and remove the skin. Cut into 5 mm thick Schnitzel. Season with salt and pepper.
- Lightly beat the eggs and season. Place the flour in one dish and the breadcrumbs in another. Now coat the liver in the flour, then in the eggs and finally in the breadcrumbs.
- Heat plenty of oil in a frying pan and place the calf’s liver Schnitzel in the hot fat. Fry for a few minutes on both sides until golden brown so that the liver is pink on the inside and succulent.
- Take the liver out of the pan and pat dry on kitchen paper.
The liver or calf’s liver Schnitzel will taste particularly tender if you place it in milk for a few minutes before coating.
For a long time, dishes containing offal were frowned upon. However, today such dishes are popular. Liver and innards have always been a part of Viennese cuisine and the use of baked or fried liver in middle class dishes can be traced back to the 19th century.