Recipe courtesy of Mary Sue Milliken and Susan Feniger

Sweet and Sour Liver

  • Level: Easy
  • Yield: 6 servings
Save Recipe


1 egg

Pinch sea salt

1 1/2 pounds calves liver, very thinly sliced

1 cup flour

2 cups fine dry breadcrumbs

1/4 cup butter or vegetable oil

4 large shallots, peeled and diced

Juice and segments of 2 limes

2 teaspoons brown sugar

2 hard cooked eggs


  1. Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.
  2. In a large heavy skillet, over a medium high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
  3. To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hard cooked egg.
  4. Serve with braised green cabbage.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sweet and Sour Brisket

Sweet and Sour Red Cabbage

Bamia (Sweet and Sour Okra)

Sweet and Sour Mahi-Mahi

Sweet and Sour Bok Choy

Tropical Slaw with Sweet & Sour Dressing

Sweet and Sour Red Cabbage with Cranberries

Sweet-n-Sour Pork Chops