Meat rolls with liver
Description
I'm sure I'm not discovering America with my recipe. Everyone makes similar rolls, only with different fillings: vegetables, mushrooms, etc. But with liver, you've probably never tried rolls before. At least for me, it was a discovery, and a pleasant one at that. So here's the recipe.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I previously cut the meat into slices about 1 cm thick and tenderized them on both sides. You can use any liver: beef, pork, or chicken. This time I used chicken liver, as it's more tender.
- 2
Step 2
Place the chicken liver in a small bowl, pour kefir over it, cover with a lid, and refrigerate for 2 hours.
- 3
Step 3
Then cut the liver into small pieces and fry in a small amount of vegetable oil.
- 4
Step 4
When the liver has browned on all sides, add the onion cut into half-rings and minced garlic. Cook until both the onion and the liver become tender.
- 5
Step 5
Season each meat slice (remember, they must be pounded on both sides) with salt and pepper on both sides. Place a little filling on each slice and roll it up.
- 6
Step 6
Generally speaking, the rolls shouldn't fall apart, provided the meat slices were large enough.
- 7
Step 7
Prepare all the ingredients for breading. Place breadcrumbs and flour into separate bowls, and beat the eggs with a pinch of salt and pepper in a small dish. Dip each meat roll first into the flour, then into the egg, and finally into the breadcrumbs.
- 8
Step 8
Heat vegetable oil in a frying pan and place the rolls in it. Fry over low heat, covered, turning occasionally, so that the rolls are well cooked on all sides and do not stick to the pan.
- 9
Step 9
The meat rolls with liver are ready. If you're afraid they haven't cooked through in the center, you can place them on a baking sheet and bake in the oven for 10-15 minutes. But it's better to cut one roll open and make sure it's fully cooked. By the way, now is the perfect time to eat one roll :)