Cut the calf’s liver into thin slices, about 5 mm thick. Salt, pepper and sprinkle with thyme. Beat the eggs in a plate with a fork. Then turn the slices of liver first in flour, pull them through the eggs and then roll them in breadcrumbs. Heat plenty of clarified butter or oil in a frying pan and fry the liver slices for 3-5 minutes until golden. While doing so, swing the pan repeatedly in circles so that the escalopes are surrounded by hot fat all around and the breading can souffle nicely. (Do not over-bake liver so that it does not become hard.) Lift out and drain on paper towels. For the dressing, whisk together all the ingredients. Marinate the cleaned watercress with the dressing and sprinkle with the grated Parmesan. Arrange the liver cutlets on warmed plates and serve with the prepared salad.
Preparation Tip:
If calf's liver is not available, pork liver can also be prepared in this way, provided it is of good quality. The liver should be salted only immediately before breading and then also baked immediately.
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