Brussels Sprouts With Fried Chicken Liver

• 2 tablespoons canola oil
• 1 pound brussels sprouts, trimmed and halved
• 2 large chicken livers, rinsed and patted dry
• 1 large egg, beaten with 1 tablespoon of water
• 1/2 cup plain breadcrumbs
• 1 teaspoon turbinado sugar
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil

1. Season chicken livers with salt and pepper, dip in egg wash, then roll thoroughly in bread crumbs.
2. Heat the canola oil in a medium, heavy-bottomed skillet over medium-high heat, then fry the chicken livers for about 3 minutes on each side, or until golden brown.
3. Drain on paper towels and set aside.
4. Heat the olive oil in a large pan over medium-high heat and saute the brussels sprouts for 8-10 minutes, or until browned on the surface.
5. Add sugar and vinegar to pan, toss to coat thoroughly and lower heat
6. Chop fried chicken livers into small cubes and add to pan.
7. Toss to combine, taste for salt and pepper and continue to cook on low heat until brussels sprouts are cooked through (but still crisp), about 5 minutes.

canola oil, brussels sprouts, chicken livers, egg, breadcrumbs, turbinado sugar, red wine vinegar, olive oil

Taken from www.foodrepublic.com/recipes/brussels-sprouts-with-fried-chicken-liver/ (may not work)