Calf Liver Genoa Style

• 1 pound calf liver, sliced very thin
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 small onion, chopped fine
• 1/2 cup dry white wine
• 2 tablespoons wine vinegar
• 1/2 cup beef broth
• 3 tablespoons bread crumbs
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste

• Saute butter, oil, onion, parsley and garlic until onion is soft. Discard garlic.
• Add liver, wine, vinegar and broth.
• Top with bread crumbs and cook over medium flame for about 8 to 10 minutes.
• Remove liver, and cook sauce for 4 to 5 minutes more; add salt and pepper to taste.
• Add liver. Sprinkle with cheese, simmer a minute or two more and serve.

Serves 4.