15 ml (1 tablespoon) ground four spice mixture (Jamaican pepper or allspice)
15 ml (1 tablespoon) onion powder
5 ml (1 teaspoon) cayenne pepper
Salt and pepper to taste
500 g (1 lb) Quebec Milk-Fed Veal liver
60 ml (1/4 cup) vegetable oil
Preparation
In a shallow dish, mix breadcrumbs, flour, chili powder, four spice mixture, onion powder and cayenne pepper. Salt and pepper to taste.
Coat milk-fed veal liver slices (a small quantity at the time) with breadcrumbs. Shake to remove excess breadcrumbs.
In a large saucepan, heat vegetable oil on medium heat. Cook milk-fed veal liver slices for 2 to 3 minutes on each side or until breadcrumbs are brown and the liver is cooked and slightly pink on the inside.
Serve with hot tortillas and raw vegetables, with salsa, guacamole or sour cream on the side.
Variation: Replace spices with 15 ml (1 tablespoon) of garlic powder, 15 ml (1 tablespoon) of ground ginger, 15 ml (1 tablespoon) of ground coriander seeds and 5 ml (1 teaspoon) of ground curcuma.
Recipes