Milanese lambs’ liver salad recipe
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This simple salad dish is super easy to make and what's more, it's one that works well with a variety of meats. This makes for an elegant and stylish starter that is sure to impress all your dinner guests.
See method- Serves 2
- 10 mins to prepare and 5 mins to cook
- 635 calories / serving
Ingredients
- 200g (7oz) lambs’ liver
- 4 tbsp dried breadcrumbs
- 1 tbsp freshly chopped parsley
- 2 tbsp plain flour
- 1 medium free-range egg, lightly whisked
- 3 tbsp olive oil
- 85g (31/2oz) lamb’s lettuce
- 75g (3oz) radishes, thinly sliced
- lemon wedges, to serve
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Shop ingredientsEach serving contains
- Energy
- 2655kJ 635.0kcal
- Fat
- 26g
- Saturates
- 8g
- Sugars
- 4g
- Salt
- 1.1g
of the Reference intake
Carbohydrate 68.6gProtein 34.0gFibre 3.1g
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Method
- Cut the liver into thin slices, removing any tough inner tubes with a sharp knife, and season lightly with salt and pepper.
- Mix the breadcrumbs and parsley together, and place the flour on a plate. Dip the liver in the flour, then the egg, then coat in the breadcrumbs.
- Heat the oil in a large frying pan over a medium to high heat. Cook half the liver for 45 seconds to 1 minute on each side. You are looking for the breadcrumbs to be lightly golden, with the centre of the liver a light pink – overcooking will cause the liver to become tough.
- Transfer the liver to a plate and cover with foil while you cook the second batch. Add a little extra oil to the pan if needed.
- Serve on a simple salad of lamb’s lettuce, radishes and a squeeze of lemon.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
