Among the by-products, it is the liver that is distinguished by nutritionists as a useful and irreplaceable food product. This is due to the fact that it contains a large amount of iron, which is necessary for the functioning of the hematopoietic organs. It is especially recommended to use the liver for children and pregnant women. The goat liver is considered the most useful, but it rarely appears on the market shelves. Beef is more often found on sale. It has a dense structure and it is from it that wonderful chops are made.
It is necessary
-
- liver;
- milk;
- salt
- pepper;
- flour;
- vegetable oil.
Instructions
Step 1
In order to cook the chops, choose a large piece of liver weighing at least 500 g. Fresh beef liver has an even dark red color and slightly slippery to the touch. Remove films and large ducts from it. If you bought fresh liver, then freeze it slightly in the refrigerator, it will be much easier to cut into portions. Cut it into flat pieces at least 1 cm thick. Soak the chopped liver in milk for 30 minutes.
Step 2
Fight off the liver. In order to prevent splashes from scattering, cover the liver laid out on a cutting board with cling film. Beat on both sides with a wooden hammer or rolling pin very carefully, otherwise the liver will "eat away". Beat the egg, add salt and pepper. Immerse the liver in this mixture for about 10 minutes.
Step 3
Make flour. Dip each liver bite in flour and sauté in vegetable oil over medium heat. Fry on each side for no more than 5 minutes. Otherwise, the liver will become tough. The liver can be checked for readiness by piercing it with a fork. If this does not produce blood, then the liver is ready.
Breadcrumbs are sometimes used instead of flour.
Step 4
You can also fry the liver in batter. To make batter, beat an egg, add salt, pepper, half a glass of milk and two tablespoons of flour to it. Mix thoroughly again to avoid lumps. Dip the broken pieces of liver in batter and fry in vegetable oil. If you plan to fry the liver in batter, then you don't need to soak it in milk.
