Calf's Liver
1 1/2 pound calf's liver, sliced 1/4 inch thick, membranes removed
Salt and pepper
Flour
1 beaten egg
1 1/2 cup dried breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
Lemon wedges for garnish
Have calf's liver sliced 1/4 inch thick with membranes removed. Salt and pepper each side. Dredge in flour, then in 1 beaten egg, then in breadcrumbs. Heat butter with olive oil in large skillet. When butter begins to foam, add liver, do not crowd the pan. Cook until golden brown and crisp, about 2 minutes on each side. Remove to heated platter and serve with lemon wedges.