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Catholic Recipe: Liver Milan Style


  • 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


Serves: 4

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Italy


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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).


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