INGREDIENTS
- Chicken livers
- Salt & pepper
- Flour
- Balsamic vinegar
- Veal stock
- Shallots
- Heirloom tomatoes
Instructions
- Lightly salt and pepper the chicken livers; toss in a bowl of flour until fully coated; shake off excess flour
- Place chicken livers into deep fryer and cook until coating is crispy
- Remove from deep fryer and place on a paper towel to absorb excess oils
- In a hot pan, add balsamic vinegar, veal stock, and chopped shallots; reduce
- Add halved heirloom tomatoes to pan after reducing a bit, to lightly glaze them
- Plate tomatoes and add chicken livers; garnish & serve