Liver cutlets
8 servings
50 minutes
We don't eat liver in our family. But it's very good for hemoglobin, especially for children. When I started making it into cutlets, everyone started eating it and asking for more. Now the liver turns into tender, aromatic, tasty, filling and of course healthy food :) You can use pork or beef liver. I'll share my recipe with you.
1
We clean garlic, onion, and carrot. We take the liver, wash it, and grind it in a meat grinder. It's better on the medium attachment, as it may not pass through the fine one. We also grind our prepared vegetables: garlic, onion, and carrot there. We mix everything.
- Pork liver: 500 g
- Onion: 1 piece
- Garlic: 4 cloves
- Carrot: 1 piece
2
Now we add an egg (if you have a selected one, 1 piece is enough), mix thoroughly. Pour in the milk and mix. Add salt and black pepper to taste. Then add flour. Mix everything.
- Chicken egg (large): 1 piece
- Milk: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 150 g
3
If it seems too liquid to you, add as much flour as you think is necessary. Flour varies, and so does the liver; sometimes it's fresh and sometimes frozen, so there might not be enough flour. But don't overdo it, or the pancakes won't turn out right :)
- Wheat flour: 150 g
4
First, try frying 1 cutlet, see how it flips. If all is well, continue cooking; if it's too runny, add a little flour.
- Wheat flour: 150 g
5
We heat the pan, pour in some oil and use a tablespoon to place it in the pan. Cook on medium heat, flip when browned, cover with a lid, and you can reduce the heat. Once the second side is browned, it's all ready; serve it on a plate.