Liver with parsley lemon butter

1 pound of high quality grass finished liver thinly sliced and floured

1 egg (free range) beaten with 1 T milk (real milk)

1/3 cup fine bread crumbs

6 T butter (from real milk)

salt and pepper to taste

grated peel and juice from one lemon

1/3 cup finely chopped parsley

Coat liver with flour, dip in egg mixture, then bread crumbs.  Heat 4 T butter in skillet, saute liver about 3 minutes on each side, or until browned but still pink inside.  Remove to warm platter, season with salt and pepper.  Add remaining 2 T butter, lemon peel, juice and parsley to hot skillet.  Heat thourghly and pour over liver.  Serves 4.

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