Assemble these supplies:
- 50 g (2 oz) fresh white breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 small garlic clove, peeled and crushed
- salt
- freshly ground black pepper
- 175 g (6 oz) thin slices of lamb's liver
- 1 tablespoon plain flour
- 1 egg (size 4), beaten
- oil, for frying
To garnish:
- lemon wedges
- sprig of parsley
Preparation time: 10 minutes, plus chilling
Cooking time: 4-6 minutes
Steps in preparation:
- Mix together the breadcrumbs, parsley, lemon rind, garlic, salt and pepper.
- Coat the liver with the flour, dip into the egg, then coat with the breadcrumb mixture. Chill for at least 30 minutes.
- Heat the oil in a small frying pan and cook the liver for 2-3 minutes each side. Drain on paper towels.
- Garnish the escalope with the lemon wedges and parsley sprig and serve hot.
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