We have a dangerous shortfall this month—$13,056 short—a serious deficit. Your support needed NOW!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Liver Milan Style

    INGREDIENTS

  • 1 1/2 pounds calf's liver, thinly sliced
  • flour
  • salt, pepper
  • 1 egg, beaten
  • 1 cup fine dry bread crumbs
  • 2 tablespoons butter
  • 1 lemon, cut in wedges
  • 1 tablespoon parsley, chopped
  • Details

  • Serves: 4
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Fegato alla Milanese

In some sections of Europe it became a custom to serve liver on St. Anthony's Day. The origin of this tradition is not known; it might have been occasioned by a pre-Christian practice of eating liver at the time of the summer solstice, which in the Middle Ages fell around St. Anthony's Day because of the progressive slowdown of the Julian calendar (which was corrected by Pope Gregory XIII in the sixteenth century).

DIRECTIONS

Sprinkle liver lightly with flour, salt and pepper. Dip in egg, then in bread crumbs. Fry liver in hot butter in skillet 5 minutes each side. Serve with liquor from pan as gravy. Garnish with lemon wedges and parsley.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Salvation? No matter who we are, one price. 9 hours ago
Rich Spiritual Instruction January 27
Snowbound thoughts on natural law January 27
The best argument against the 'celibate gay Catholics' January 26
Church Fathers: St. Polycarp and St. Papias January 24

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis names 20 new cardinals CWN - January 5
In ‘state of the world’ address, Pope decries ‘throwaway culture’ CWN - January 12