Juicy Pan-Fried Beef Liver – Tender and Flavorful Greek Style

This pan-fried beef liver recipe delivers incredibly tender, juicy liver with a rich flavor and no strong smell. Coating the liver in flour and frying it quickly in olive oil keeps it soft inside and perfectly golden outside. Finished with lemon and thyme, this dish is simple, nutritious, and packed with iron and protein-perfect for a traditional Mediterranean meal.

Juicy Pan-Fried Beef Liver – Tender and Flavorful Greek Style

Recipe by George Zolis

5.0 from 1 vote

Course: Main dishCuisine: GreekDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

290

kcal

Total time

15

minutes

Quick and easy pan-fried beef liver coated in flour and fried in olive oil for a tender, juicy result. Finished with lemon and thyme for a classic Greek flavor.

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Ingredients

Metric US

• 1 kg 2.2 lb Veal Liver

• 150 g 1 cup All-purpose flour

• 200 g 3/4 cup Milk (optional for soaking)

• Olive Oil, for frying

• Salt, thyme, lemon (to serve)

How to make Pan-Fried Beef Liver

• Preparing the Liver
• Place the flour in a tray or plate and coat the liver slices thoroughly.
• Heat olive oil in a frying pan. While the oil is heating, coat the liver again in flour and shake off the excess.
• Frying
• Carefully place the liver in the pan without piercing or damaging it.
• Fry on one side, then turn and fry the other side.
• Frying time is about 4–7 minutes, depending on the thickness of the pieces.
• Serving
• Season with salt, thyme, and squeeze fresh lemon juice over the liver before serving.

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Why Beef Liver Is a Superfood

Beef liver is one of the most nutrient-dense foods you can eat. It is rich in iron, vitamin A, vitamin B12, and high-quality protein, making it ideal for boosting energy and supporting overall health. This Greek-style pan-fried liver recipe keeps the meat tender and flavorful without overpowering smells.

How to Make Liver Tender and Not Smelly

Soaking liver in milk is a traditional trick used in many Mediterranean and Middle Eastern kitchens. The milk helps reduce strong odors and softens the texture. Light flour coating also protects the liver from overcooking and keeps it juicy.

Best Tips for Perfect Pan-Fried Liver

• Do not overcook liver—overcooking makes it tough and dry.
• Use high heat and short cooking time.
• Always add lemon juice at the end for brightness and balance.