Calf's Liver with Vinegar (Tuscany)

Meat

Ingredients

Calf's liver, very thinly sliced - 1 1/2 pounds

Butter - 4 tbsps

Salt and pepper

Wine vinegar - 2 1/2 tbsps

Parsley, finely chopped - 2-3 sprigs

Melt the butter in a frying pan. Add the slices of liver and brown on both sides for 3 minutes. Season with salt and pepper and sprinkle with vinegar and cook for just 2 minutes longer. Garnish with parsley and serve immediately.

Serves 4-6