General tips for cooking calves' liver include pre-soaking the meat, being careful with cooking time and choosing a good recipe. Marinating the liver in milk or an acidic liquid such as lemon juice before cooking improves the meat's taste. Dry the liver with paper towels before cooking.
Liver should be in the oven only until it reaches an internal temperature of 160 degrees Fahrenheit. It is easy to exceed this temperature when pan frying the meat. A few minutes on each side is typically sufficient for attaining the desired temperature. Also, many recipes are available that use preparation methods other than frying. These typically add different flavors that enhance liver's taste.