Sunday, March 25, 2007There's no cannibal guilt after consuming their offal.
Wash and drain one pound of fresh chicken livers (extra points for organic or no-hormones, no-antibiotics brands) in a colander. In a separate bowl, combine one cup of bread crumbs (preferably Japanese style panko crumbs but ordinary ones will do) and a teaspoon of Lawry's™ Seasoned Salt. Toss livers in crumb and seasoning mixture with chopsticks or fork until evenly coated. Sauté in portions in a large nonstick pan - in some butter or oil - until outside is browned but interior is slightly pink. Remove from pan, allow to cool slightly and enjoy.
Chianti and fava beans optional. As you can see this mostly-vegetarian-thing has some spectacular falls off the wagon, especially after a hard workout.