Crispy calf liver schnitzel with port wine sauce and parsnip puree

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: calf liver

Difficulty: *

Cooking methods: frying

Calories (kCal): 733

Preparation

Remove the veal liver from the fridge at least 30 minutes before cooking to allow it to reach room temperature.

Heat 2 tablespoons of butter in a pan and fry the shallots until translucent. Gradually pour in the red wine first, then the port, reducing each time until only around 4 tablespoons of liquid remains. Then add the balsamic vinegar, dark soy sauce and veal stock. Season with pepper and bring to the boil. Mix the cornstarch with the orange juice and use it to thicken the sauce. Flavour with salt and sugar, stir in the remaining butter and keep the sauce warm.

While the sauce reduces, cook the parsnips in lightly salted water until soft. Heat the cream. Drain the parsnips, then return them to the pan and mash with the cream. Season with salt, pepper and nutmeg. Also keep warm.

Pat the veal liver slices dry, season lightly with pepper and roll them first through the flour, knocking off any excess flour. Then dip them in the beaten eggs and, finally, roll them in the panko breadcrumbs. Lightly press the breadcrumbs.

Heat enough clarified butter in two pans to float the liver slices in and fry them for 3 minutes on each side until golden brown. Remove and drain briefly on a paper towel. Spoon the parsnip purée on plates, place the liver on top and serve everything with a little port sauce. Serve with the remaining port sauce.

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