Cumin-Fried Lemon Chicken Livers with Honey Mushrooms and Broccoli

1 lb chicken livers
1/2 cup milk
1 egg, beaten
dash your favorite hot sauce
1 cup flour
1 Tbsp table salt

2 tsp cumin

1 tsp fresh-ground pepper
1 tsp garlic powder
1/2 tsp hot paprika
zest and juice of one lemon

3 small broccoli crowns, chopped
4 oz mushrooms, sliced
knob butter
1 Tbsp butter

Heat oil in skillet or deep-fryer to 375F. Rinse and drain the livers, trim away any connective tissue. Whisk flour and dry spices, put in a Ziploc bag. Whisk together egg, milk, and hotsauce. Soak the livers in the milk-egg wash. Shake off excess liquid and put in small batches in the Ziploc, shake to coat thoroughly, then remove to a rack to rest for a couple of minutes. Fry in small batches for 5-7 minutes or until GB&D. Turn out onto a cooling rack. While still hot, drizzle lightly with lemon juice. Serve garnished with zest.

Melt the butter in a skillet over medium heat. Saute the mushrooms gently until they start to express their liquid. Add honey and chopped broccoli, toss to coat, cover and reduce heat to low. Simmer 3-5 minutes until the broccoli is just tender.