• 1.5 pounds fresh pink calf's liver sliced into 1/4" thick slices
• kosher salt • cracked pepper • 1 cup all-purpose flour • ¼ cup extra-virgin olive oil plus 2 tablespoons • 3 garlic cloves, crushed • ½ cup white wine • juice of 1 lemon • 1 lemon, sliced thin • ¼ cup chopped Italian Parsley • ¼ cup balsamic glaze (see recipe) • 2 cups caramelized onions

  1. Clean liver by removing any tough silver skin from the liver.
  2. Sprinkle both sides of the liver with kosher salt and pepper to taste. Dredge the liver in the flour.
  3. Heat the oil in a large 12"-inch frying pan over medium-high heat.
  4. Add the garlic, and sauté until golden in color. (Be careful not to burn the garlic or it will taste bitter).
  5. Remove the garlic from the oil and discard.
  6. Quickly add as many pieces of the liver that will fit into the frying pan and sauté about 1 minute on each side.
  7. Remove and set aside.
  8. Add 2 more tablespoons of olive oil to the frying pan and finish sautéing the rest of the livers.
  9. Place the sautéed liver that you have set aside back into the frying pan, (don't worry about crowding).
  10. Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected.
  11. Cook until the wine is almost gone.
  12. Add the lemon juice over the cutlets and turn over, lower heat to a simmer and cover with a lid leaving it slightly ajar to let the steam escape.
  13. Simmer 1 minute more.
  14. Remove from pan onto a serving platter and season with a pinch more kosher salt and pepper.
  15. Pour the pan juices of the top, drizzle with balsamic glaze and garnish with sliced lemon, caramelized onions and fresh parsley.
  16. Serve over a pile of caramelized onions.

Balsamic Glaze

• 1 (16.9 fluid ounce) bottle balsamic vinegar.
  1. Pour the whole bottle into a small saucepan and bring to a boil over high heat.
  2. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup like consistency, about 14 to 20 minutes.
  3. Be careful not to thicken too much, or you will end up with a thick black goop.
  4. To test, use a wooden spoon if the syrup coats the back of the spoon it is ready to remove from the heat.
  5. Let it cool to room temperature before you store it in the refrigerator.
  6. I use a needle nose plastic, bottle to store my glaze after it has cooled.

• It will last up to a month in the refrigerator. • It is easier to work with when it is chilled.

Cristina Cooks Liver Piccata

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