|6.00||liver — slices calf/s, membranes removed|
|sea salt and freshly ground black pepper|
|cornflour — for dusting|
|30.00 ml||sunflower oil|
|125.00 ml||stock — chicken|
|5.00 ml||lemon juice|
|30.00 ml||fresh parsley — chopped|
Season liver (each slice no more than 2 cm thick) with salt and pepper. Dust lightly with cornflour.
Heat oil and 45 ml (3 tbsp) butter in a large, heavy-based frying pan. When foam subsides, add liver, a few slices at a time, and brown quickly for 1 to 2 minutes on each side. Remove and keep warm.
Add chicken stock or white wine to frying pan and stir briskly over high heat until syrupy, then stir in remaining butter, lemon juice and parsley.
Heat through, pour over liver and serve immediately with garlic-flavoured mashed potatoes.