Liver cutlet
Description
This recipe won't take much time. For those unfamiliar with French cuisine, the name of this liver dish—brisole—might seem mysterious and confusing. But upon closer inspection, you'll realize that many of you have already prepared something similar, and more than once. The word "brisole" translates as "fried in egg (omelet)," and essentially it's not even a dish, but rather a cooking technique. Using this method, you can prepare meat, fish, seafood, and much more. Today, I suggest making liver brisole at home—an excellent option for a hearty breakfast, lunch, or dinner. 1) First, thoroughly rinse chicken liver under running water and remove any membranes. Place the liver on a paper towel to remove excess moisture. Lightly pound the liver pieces, then season them with ground pepper and salt. 2) Crack the eggs into a bowl, add milk, starch, and a pinch of salt, and whisk everything with a fork. Add enough flour to this mixture to achieve a consistency similar to thick sour cream. 3) Pour vegetable oil into a frying pan and place it over medium heat. Coat each piece of liver in the egg mixture on all sides, then place them into the hot oil. Fry for 3–4 minutes on each side. As you can see, it's very easy and simple. All that's left is to prepare a side dish and serve. Serve hot.