Sprinkle liver slices with salt and pepper and dredge the slices in flour. Shake off excess flour. Heat oil in a non stick skillet large enough to hold the slices in one layer. Add the slices and cook about 1.5 minutes on one side. Turn them over and cook about 1.5 minutes on the other side. Transfer the slices to a warm platter and wipe the skillet. Heat butter until it starts to brown slightly. Add capers and cook about 1 minute over relatively high heat. Add tomatoes and cook about 30 seconds. Add vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.{$7e}(Original recipe for 4)
