The most delicious and juicy cutlets are obtained from chicken liver. However, beef, pork or any other can be used to prepare such a dish. In any case, it is recommended to soak the liver for some time in water or milk. Otherwise, the finished cutlets will taste bitter.
When cooking cutlets, it is worth keeping in mind, among other things, that the liver does not like prolonged heat treatment. To make the cutlets from it juicy and soft, fry them over high heat and for a very short time - until a golden crust appears.
Delicious beef liver cutlets
When fried, beef liver, unfortunately, is usually slightly harsh. Therefore, eggs are often not added to minced meat when making cutlets from it. But onions in a twisted mass, on the contrary, try to put more.
What products are needed:
- beef liver - 250 g;
- turnip onion - 1 large head;
- flour - 3 tbsp / l;
- garlic - 1 clove;
- pepper, salt, oil for frying.
To make the finished cutlets more juicy, you can also add a little lard to the minced meat. Garlic, on the contrary, is allowed not to be used. Soak the beef liver before cooking, usually in water for half an hour.
Recipe
Rinse the soaked liver and cut into large pieces. Peel the onion and garlic. Cut the onion into 4 parts, disassemble the garlic into teeth.
Grind vegetables and liver. Pour salt, a little pepper, flour into the minced meat and mix everything well.
Turn the heat on high enough and heat the vegetable oil in a skillet. Take the minced meat with a large spoon and place it in the skillet, shaping the liver cakes into cutlet shape. Fry the patties for several minutes on each side, without leaving the stove.
Pork liver cutlets
The peculiarity of pork liver is that it contains a lot of bile. Soaking such a product, respectively, costs longer. Usually, the pork liver is kept in milk, milk-water solution or chilled black tea for about an hour before frying cutlets.
Products:
- pork liver - 500 g;
- eggs and onions - 1 pc each;
- flour - 3 tbsp / l;
- lard - 120 g;
- garlic - 2 teeth;
- vegetable oil - 50 ml;
- salt, spices.
Step by step recipe
Rinse the soaked pork liver and cut into pieces, peel the onion and garlic. Cut the bacon into pieces. Pass all the ingredients through a meat grinder.
Salt the finished minced meat, beat an egg into it, add flour and, if desired, some spices and herbs. The consistency of the finished minced meat for cutlets should be such that it is difficult to stir with a spoon and slightly stretched after it.
Heat the vegetable oil in a skillet. Spoon the patties out and fry them quickly on both sides until tender.
Chicken liver cutlets
Chicken liver, like beef, is usually soaked in cold water for half an hour. If the product was obtained from young hens or chickens, you can even do without this procedure altogether.
Ingredients:
- chicken liver - 500 g;
- onions - 1 head;
- potatoes - 2 pcs;
- carrots - 4 pcs;
- flour - 3 tbsp / l;
- eggs - 1 pc;
- spices, salt.
Cooking technology step by step
Rinse the chicken liver thoroughly. Peel the onions and carrots and cut into several pieces. Boil the potatoes in a peel, cool and peel. Pass all ingredients through a meat grinder.
Salt the minced meat, sprinkle it with spices, add an egg and sift flour into it. Stir all ingredients. Spread the minced meat in a skillet with well-heated vegetable oil and fry the chicken liver patties on both sides.
Recipe for turkey liver cutlets with mozzarella
To make the cutlets more pleasant to taste, the turkey liver is soaked in water for 30 minutes. or in milk for 10 min.
Required products:
- turkey liver - 400 g;
- mozzarella cheese - 50 g;
- egg - 1 pc;
- onions - ½ piece;
- flour - 50 g;
- garlic - 2 cloves;
- salt, spices, herbs.
How to fry
Wash the vegetables, peel and cut into pieces, finely chop the greens, grind the cheese on a fine grater. Rinse and cut the turkey liver as well. Mince all ingredients in a meat grinder.
Salt the minced meat, add flour, spices and eggs to it. Fry the patties over high heat in hot oil.
Foie gras cutlets with chestnut, turnip and Jerusalem artichoke
In restaurants, these cutlets are served with truffles. But at home, of course, you can do without this rare and expensive ingredient. Such cutlets are prepared without first grinding the liver into minced meat - in whole slices.
What you need:
- goose liver - 1 kg;
- eggs - 2 pcs;
- bread crumbs - 100 g;
- butter - 50 g
- flour - 50 g;
- zucchini or pumpkin - 400 g;
- leeks - 200 g;
- turnips - 400 g;
- chestnuts - 100 g;
- Jerusalem artichoke - 250 g;
- parsley - 1 bunch;
- salt - 14 g;
- pepper - 3. g.
When preparing such exotic cutlets, goose liver can be replaced with duck or rabbit liver.
Recipe
Season the rinsed goose or duck liver with salt, pepper and vacuum. Next, cook the liver in a double boiler:
- 12 minutes at 54 ° C;
- 18 minutes at 58 ° C.
Chill meat using ice. Cut the liver into slices. Dip each cutlet alternately in flour, eggs and breadcrumbs, salt and pepper. Brown the slices in a skillet on both sides.
Prepare a vegetable side dish for the cutlets. To do this, wash and peel all cooked vegetables. Cut the turnip and Jerusalem artichoke into slices, and cut the pumpkin into triangles.
Boil leeks, chestnuts and turnips, and fry the Jerusalem artichoke and pumpkin. Arrange the vegetables beautifully in portions, place a cutlet on each plate.
Make a vegetable sauce. To do this, cut the cold butter into small cubes. Spoon the leek and turnip vegetable stock into a tablespoon and pour it into a small ovenproof bowl.
Place the bowl on the fire and bring the broth to a boil. Reduce heat to very low. Add butter, a few cubes at a time, to a bowl and beat the mixture with a whisk. Eventually, the butter should melt completely and the sauce should thicken.
Heat the creamy sauce, stir it well, and pour it over the vegetables in the plates. Sprinkle with chopped parsley and serve exceptionally hot.
Cod liver cutlets
These cutlets are usually served with mashed potatoes.
What you need:
- potatoes - 2 pcs;
- semolina - 100 g;
- eggs - 1 pc;
- cod liver - 1 can;
- salt, oil.
Cooking technology in stages
Wash the potatoes, boil in a peel and peel. Also boil a hard boiled egg. Place the potatoes in a bowl and mash them.
Place the cod liver and butter in a bowl. Rub the testicle on top on a medium grater. Mix all ingredients thoroughly.
Pour some semolina into the dish and mix everything again. Keep the minced meat on the table a little until the cereal swells. Fry the patties, breaded in breadcrumbs or flour, on both sides until golden brown.
How to cook in the oven
To bake such cutlets, the oven is preheated to the maximum temperature. Otherwise, the finished liver dish will turn out to be too dry.
Required products:
- liver - 250 g;
- sour cream - 50 g;
- semolina - 2 tbsp / l;
- onions - ½ head;
- salt, spices;
- eggs - ½ pcs.
You can take any liver for cooking this dish. In this case, it is best to bake cutlets on a silicone mat.
How to cook properly
Prepare the liver, cut into pieces and mashed in a blender. Peel and chop the onion. Combine the onion with the liver, add spices, salt and semolina to the mass. Set the minced meat aside.
Beat the egg onto a plate and stir well with a fork. Separate half of the mass and add to the minced meat. It is also allowed to simply use a small chicken egg for cooking cutlets.
Insist the minced meat for at least 15 minutes, and preferably 40-60. During this time, preheat the oven to at least 200 ° C.
Collect the present minced meat with a spoon and put it on a silicone mat (it is not necessary to grease) in the form of cutlets. At the same time, try to do so that there is a distance of at least 2 cm between the individual "cakes".
Transfer the rug to the oven and bake the patties for 15 minutes. In 10 minutes. open the cabinet door and quickly grease the liver cutlets with sour cream.
Steam cutlets from the liver
Ingredients:
- beef liver - 400 g;
- eggs, carrots and onions - 1 pc each;
- semolina - 5 g;
- salt, pepper, oil.
You can cook such a dish both in a double boiler and in a multicooker. Since the mince from the liver is quite liquid, steamed patties are best made in silicone muffin tins.
Step by step recipe
Process the soaked liver, rinse, cut into pieces and pass through a meat grinder together with vegetables. Add the egg, salt and semolina to the minced meat and leave to infuse for 15 minutes.
Divide the minced meat into tins with a diameter of 5-7 cm and place them in the bowl of the steamer. Pour water into the tank and set a timer for 40 minutes. Add water to the multicooker bowl according to the instructions, place on top of the wire rack, and on it - the forms with minced meat. Turn on the "Steamer" mode for 30 minutes.
Recipe for liver cutlets with rice
Required products:
- any liver - 300 g;
- egg - 1 pc;
- lard and rice - 100 g each;
- flour - 3-4 tbsp / l;
- oil, salt, pepper.
Such cutlets are allowed to be served without any side dish.
Recipe
Rinse the rice well and boil until tender. Peel the onion and chop finely. Cut lard and liver into small pieces and grind into minced meat in a blender.
Combine minced meat and boiled rice, add an egg to the mass, pepper and salt. Mix all ingredients and add flour. The finished minced meat should have the consistency of thick sour cream.
Quickly fry the liver patties in a skillet on both sides. Next, bring them to readiness in the microwave for 2 minutes. at a power of 750 watts. You can also use the oven. In this case, the patties should be baked at 180 ° C for about 10 minutes.
Liver cutlets with semolina
Required products:
- liver - 400 g;
- eggs and turnip onions - 1 pc each;
- boiling water - 200 ml;
- semolina - 4 tbsp / l;
- soda - 1/2 h / l;
- spices, salt, oil.
These cutlets are best fried from beef liver. But you can use any other.
Cooking method
Chop the soaked liver into pieces and grind in a blender. Peel the onion and chop very finely. Fry it in a skillet if desired.
Put the onion in the minced meat, break the egg there, add semolina, salt, pepper, add soda. Mix everything well. Leave the mixture on the table for about 15 minutes. until the semolina swells.
Heat the vegetable oil well in a skillet. Fry the cutlets on both sides until tender. Place them in a heavy-bottomed saucepan.
Pour 100 ml of boiling water into a saucepan with liver cutlets and put it on fire. Bring the water to a boil, heat very low, cover the pot and simmer the patties for about 10 minutes.
Open the lid of the saucepan, pour another 100 ml of water into it and simmer the patties for another 10 minutes. Serve liver cutlets with mashed potatoes or any other side dish you want.
