If using fresh calf’s liver: remove any of the thin, stiff skin that may still be on the liver. it would shrink while cooking, and keep the liver from lying flat in the pan. If you find any large white grisly tubes, remove those also. If using frozen this step is not needed)
2
Turn the liver slices in the bread crumbs on both sides, pressing the liver against the crumbs with the palm of your hands. Then place pieces on a dish.
3
Put the oil and butter in a large sauté pan and turn on the heat to medium high add the crushed Garlic clove.
4
Once the garlic turns a golden brown remove it – as it only used to infuse additional flavor.
5
Place breaded liver in the pan. Do not put in any more at one time than will fit loosely, without overlapping.
6
Cook the liver until it forms a crisp, brown crust on one side; then, do the other side. Altogether, it should take about 1 minute. As you do one batch of slices, transfer them with a slotted spoon or spatula to a cooling rack to drain or to a platter lines with paper towels. Sprinkle with salt and pepper and slip another batch into the pan, repeating the same procedure, until all the slices are done.
