The liver is not only very tasty, but also a healthy product. It contains a large amount of vitamins necessary for a person at any age. Cutlets made from chicken or beef liver with the addition of lard are always juicy and tender. This recipe is very simple, so even a novice housewife can cook using it.
It is necessary
-
- 500 grams of chicken or beef liver;
- 1 medium onion;
- 50 grams of fresh or smoked bacon;
- 1 large chicken egg;
- 4-5 tablespoons of wheat flour;
- 6-7 tablespoons of vegetable oil;
- salt and ground black pepper to taste.
Instructions
Step 1
Rinse 500 grams of chicken or beef liver under cold water, remove all films, veins and vessels. Grind it with a blender or pass it through a meat grinder. If you want the cutlets to be airy and tender, mince the liver twice.
Step 2
Take a peeled medium onion and 50 grams of lard and twist them through a meat grinder. For cooking, you can use both salted and smoked bacon. In a plastic or metal cup with a volume of at least a liter, combine the chicken liver, onion, bacon and beat in one large chicken egg (or two small ones).
Step 3
Mix the resulting minced meat thoroughly so that there are no lumps. Stir in 4-5 tablespoons of pre-sifted wheat flour gently. There may be a little more flour, the main thing is that the minced meat should be similar in consistency to the pancake dough. Season with salt and pepper to taste.
Step 4
Heat a skillet with 6-7 tablespoons of vegetable oil over medium heat (it is best to use non-stick cookware for frying). Use a tablespoon to place the minced meat in the skillet, making sure to shape the cutlets into an oval or round shape. Fry the chicken liver cutlets on each side for 2-3 minutes until a light crust forms. If you are cooking from beef liver, you need to fry for about 4-5 minutes. The liver prepares very quickly, so be careful: as soon as the blood stops flowing from the cutlets, they are ready.
Step 5
Serve ready-made homemade pickles (lightly salted cucumbers, sauerkraut, etc.).
