About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sautéed Calf’s Liver and Onions, Venetian Style | Main | Grilled Pork Liver Wrapped in Caul »

Breaded Calf's Liver


I've had Marcella's book for a few years, and undoubtedly the best aspect of taking part in this project is the opportunity of preparing new recipes, as well as reading about the experiences of my fellow conspirators. But, I should also add that when I got my list of responsibilities, one of the first things I did was look for any familiar titles. Alas, nothing that I recognized. BUT I had to drop one of my recipes - unable to locate a source for a main ingredient. Deborah came to my rescue & we swapped recipes. And I got one that has been a favourite chez Doug for a while. And this is it.

The happenstance that it is in the dreaded "Variety Meats" chapter is an unexpected bonus.

I know many people don't care for liver, but we like calf's liver and have prepared it for over 35 years, from time to time trying a new variation. Marcella's recipe is the best.

Ingredients include vegetable oil, butter, bread crumbs, salt, pepper, lemon and calf's liver. I used to buy fresh calf's liver, but have recently discovered that it is also available frozen at the local butcher shop, which makes it easy to request the desired 1/4" thickness.


Preparation is quick and easy and the result is great! Final result below with a lemon wedge and some Brussel sprouts. Delicious.


What I liked about this recipe:


What I didn't like about this recipe:

No problems for me.

Would I make it again?

This is a regular menu item chez Doug

Comments (5)

Yeah Doug! How refreshing to read a post such as yours, not dreading the offal!

I adore calf's liver as well. I commented as such on Irene's post. I have never breaded it though, and I must say your liver looks gorgeous. I also love brussel sprouts. Were they from your garden? We just had the sweetest brussel sprouts from the farmer's market. My understanding is they sweeten a bit after a nip of frost, which we had recently.


Marcella Hazan:

Doug, this was your most unequivocal post. I am overcome! That your liver was frozen takes me by surprise. It looks beautiful, pale and gristle-free. You are right about the thickness. Getting it cut 1/4" thick is essential to the success of the dish. I had a Tuscan butcher in Milan, 50 years ago, perhaps longer than you have been alive, who used to cut fresh liver free hand to exactly that thickness. Butchers like that exist only in mythology now.

Irene :

Wow! This looks delicious. To bad looks can be deceiving. HA-HA.



I haven't had much luck growing Brussel sprouts in my garden - don't think our growing season is long enough.

Looks are not deceiving - this was delicious. As I've always said, trust Marcella.


"50 years ago, perhaps longer than you have been alive"

Ah, Marcella, you flatter me.

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