Arnavut Cigeri (fried Veal Liver) Recipe

Cooking Instructions

1. 1

   Prepare the Liver

   Clean the veal liver by removing any membranes or veins. Cut it into thin slices, about 1/2 inch thick.

2. 2

   Seasoning

   In a bowl, combine salt, black pepper, and paprika. Sprinkle the mixture over both sides of the liver slices and let them marinate for about 15 minutes.

3. 3

   Breading the Liver

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each liver slice first in flour, then dip in the egg, and finally coat with bread crumbs.

4. 4

   Frying

   In a large frying pan, heat the olive oil over medium-high heat. Once hot, add the breaded liver slices in batches, without overcrowding the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through.

5. 5

   Serving

   Once cooked, remove the liver from the pan and place on paper towels to drain excess oil. Serve hot, garnished with minced garlic, chopped parsley, and lemon wedges on the side.