Calf's Liver With Capers

• 4 thin slices calf's liver, about 1 1/2 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3 tablespoons flour
• 2 tablespoons corn, peanut or vegetable oil
• 3 tablespoons butter
• 1/4 cup drained capers
• 23 cup peeled, seeded, diced plum tomatoes
• 1 tablespoon red-wine vinegar
• 2 tablespoons finely chopped parsley

1. Sprinkle the liver slices with salt and pepper, and dredge the slices in flour.
2. Shake off the excess.
3. Heat the oil in a nonstick skillet large enough to hold the slices in one layer.
4. Add the slices and cook about 1 1/2 minutes on one side.
5. Turn them over and cook about 1 1/2 minutes on the other side.
6. Transfer the slices to a warm platter and wipe the skillet.
7. Heat the butter until it starts to brown slightly.
8. Add the capers and cook about 1 minute over relatively high heat.
9. Add the tomatoes and cook about 30 seconds.
10. Add the vinegar and stir.
11. Pour the sauce over the liver and sprinkle with parsley.

thin slices calfs, salt, freshly ground pepper, flour, corn, butter, capers, tomatoes, redwine vinegar, parsley

Taken from cooking.nytimes.com/recipes/2628 (may not work)