Active Time

　　20 min

　　Total Time

　　20 min

　　We gave the old liver-and-onions routine a contemporary twist with mild scallions and crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor.

　　

Ingredients

Makes 2 servings

　　2 (1/2-inch-thick) slices calf's liver

　　1/2 cup milk

　　3 thin slices pancetta, chopped

　　1 tablespoon vegetable or olive oil, divided

　　1/2 cup all-purpose flour

　　2 tablespoons unsalted butter, divided

　　1 cup thinly sliced scallions (1 small bunch)

　　1/4 cup cream Sherry

　　2 tablespoons water

　　

Step 1

Soak liver in milk 15 minutes.

　　

Step 2

Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.

　　

Step 3

Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.

　　

Step 4

Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.

　　

Step 5

Melt 1 tablespoon butter in skillet over medium-high heat, then sauté scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.

　　Serve with:

　　mashed potatoes; steamed broccoli