Sauteed Calfs Liver

• 1 pound calfs liver, cut into 1/2-inch-thick pieces
• 1 1/2 cups whole milk
• Coarse salt and freshly ground pepper
• 1/2 cup all-purpose flour
• 2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
• Tomato and onion confit (page 306), for serving

1. Soak liver Place liver in a nonreactive (ceramic or glass) bowl and pour milk over.
2. Refrigerate, covered, 3 hours (or up to overnight).
3. Drain liver and discard milk.
4. Pat liver dry with paper towels.
5. Dredge Spread flour on a plate and season with salt and pepper.
6. Thoroughly coat liver with the flour mixture, shaking off excess.
7. Saute Heat a large (13-inch) saute pan over medium heat, then add the oil and heat until shimmering.
8. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side.
9. Repeat with remaining liver, adding more oil to the pan as necessary.
10. Serve Divide liver among plates and top with the confit.
11. Serve immediately.

calfs, milk, salt, allpurpose, sunflower, tomato

Taken from www.epicurious.com/recipes/food/views/sauteed-calf-s-liver-393735 (may not work)