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Milanese lambs’ liver salad recipe

Milanese lambs’ liver salad recipe

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This simple salad dish is super easy to make and what's more, it's one that works well with a variety of meats. This makes for an elegant and stylish starter that is sure to impress all your dinner guests. See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook
  • 635 calories / serving


  • 200g (7oz) lambs’ liver
  • 4 tbsp dried breadcrumbs
  • 1 tbsp freshly chopped parsley
  • 2 tbsp plain flour
  • 1 medium free-range egg, lightly whisked
  • 3 tbsp olive oil
  • 85g (31/2oz) lamb’s lettuce
  • 75g (3oz) radishes, thinly sliced
  • lemon wedges, to serve

Each serving contains

  • Energy

  • Fat

    26g 38%
  • Saturates

    8g 39%
  • Sugars

    4g 5%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 68.6g Protein 34g Fibre 3.1g


  1. Cut the liver into thin slices, removing any tough inner tubes with a sharp knife, and season lightly with salt and pepper.
  2. Mix the breadcrumbs and parsley together, and place the flour on a plate. Dip the liver in the flour, then the egg, then coat in the breadcrumbs.
  3. Heat the oil in a large frying pan over a medium to high heat. Cook half the liver for 45 seconds to 1 minute on each side. You are looking for the breadcrumbs to be lightly golden, with the centre of the liver a light pink – overcooking will cause the liver to become tough.
  4. Transfer the liver to a plate and cover with foil while you cook the second batch. Add a little extra oil to the pan if needed.
  5. Serve on a simple salad of lamb’s lettuce, radishes and a squeeze of lemon.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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