Liver cutlets
Description
The recipe won't take much time. Besides being delicious, these cutlets are also healthy—don't forget how many beneficial minerals liver contains. Moreover, liver is valued for its excellent dietary properties. Serve hot.
Instructions
- 1
Step 1
When choosing liver, be very careful—fresh liver is currently very difficult to find. For example, pay attention to the color. Good chicken liver should be brownish-burgundy in color, and its surface should have no greenish spots. These spots appear if the gallbladder was damaged during the chicken's processing. Avoid liver with a pale yellow tint; most likely, it has been over-frozen. Another sign of poor freshness is the smell. Any unpleasant or off odor indicates that the product is not fresh. Definitely, it's better to avoid buying such liver. So, we've selected good, fresh chicken liver. It needs to be cleaned of membranes and rinsed under running water.
- 2
Step 2
Cutlets without onion are like soup without water, so take one medium onion, wash, peel, and chop it.
- 3
Step 3
The liver for making cutlets needs to be minced. You can do this using a meat grinder, blender, or food processor. The result should be a smooth liver mixture. Add egg, onion, salt, and pepper, then mix well. Next, add flour. The amount of flour indicated in the recipe is approximate—adjust according to the mixture's consistency.
- 4
Step 4
Place the pan on the stove, pour in the oil and heat it well. Spoon out the patties and fry over medium heat on both sides until cooked through (about 5 minutes per side). Liver cooks quickly, but don't rush to flip them right away to keep their shape intact. Transfer the cooked patties onto a serving plate. That's the recipe for making liver patties.