Beef liver cutlet
Description
I've never marinated liver in kefir before, only soaked it in milk. After seeing this recipe, I decided to give it a try. I liked the taste. So I recommend it.
Instructions
- 1
Step 1
Rinse the liver, dry it, and remove the film. Slice the liver into pieces and marinate in kefir for a couple of hours, or even overnight.
- 2
Step 2
Remove the liver from the marinade and pat dry. Sprinkle with salt, a mixture of peppers, and garlic powder. Let the spices absorb for about 15 minutes.
- 3
Step 3
Place the pieces of liver into a bag and lightly pound them with a mallet, without too much effort. Liver is more tender than meat, and excessive force will tear it.
- 4
Step 4
Prepare the breading: put flour into one bowl. In another bowl, crack the eggs, add a little salt and pepper, and beat with a fork.
- 5
Step 5
Dredge the flattened pieces of liver in flour.
- 6
Step 6
Then, shaking off the excess flour, dip the cutlets into the egg and immediately place them on a pan with well-heated oil. Fry, turning, until golden brown and the liver is cooked through.
- 7
Step 7
Serve the liver immediately, hot and tender. It's very tasty to additionally fry up some French fries with the cutlets. You can serve the liver with any side dish; in summer, a fresh vegetable salad is quite sufficient.