Calf's Liver à la Lyonnaise
Calf's Liver à la Lyonnaise is a classic French bistro dish featuring thinly sliced calf's liver that is dredged in flour, pan-seared, and served with a savory sauce made from caramelized onions, white wine, and beef stock. It hails from the Lyon region, which is renowned for its rich culinary tradition and is often considered the gastronomic capital of France.
🍽️ Nutrition at a glance
This dish is high in protein and rich in fat, primarily from the liver and the cooking method. It is an excellent source of iron, vitamin A, and B vitamins, particularly B12, with a rough calorie estimate of 400-500 per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 10 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Vitamin A | 9000 IU (180% DV) |
| Vitamin B12 | 60 mcg (2500% DV) |
| Riboflavin (B2) | 2.5 mg (190% DV) |
| Niacin (B3) | 12 mg (75% DV) |
| Iron | 5 mg (28% DV) |
| Selenium | 35 mcg (64% DV) |
| Phosphorus | 400 mg (32% DV) |
| Zinc | 4 mg (36% DV) |
Per 1 serving (approximately 200 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, calf's liver is one of the most nutrient-dense foods available, offering a potent dose of essential nutrients in a small serving. Culturally, the dish exemplifies the Lyonnaise style of cooking, which emphasizes rich, hearty flavors and the use of offal, reflecting the region's historical focus on nose-to-tail eating and rustic, satisfying cuisine.
