Liver cutlets
4 servings
40 minutes
Liver cutlets are a simple yet incredibly delicious recipe that embodies the traditions of European cuisine. The dish likely originated as a convenient way to prepare nutritious and iron-rich liver, making it tender and juicy. Liver cutlets have a soft texture and rich meaty flavor with subtle hints of sweetness from the onion. Their thin shape and airy consistency resemble miniature pancakes. They pair wonderfully with sour cream sauce or a light side of mashed potatoes. Due to their quick preparation, they are perfect for both everyday dinners and cozy family gatherings. This dish offers a rich taste and the warmth of a traditional home.
1
Pass raw liver and onion through a meat grinder. Add egg, flour, salt, and pepper to the minced meat and mix. The consistency should be similar to thick sour cream.
- Beef liver: 500 g
- Onion: 1 piece
- Chicken egg: 1 piece
- Wheat flour: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
In a heated frying pan with sunflower oil, place the minced meat in the form of thin (about 5 mm) pancakes. Fry on both sides for 5 minutes.
- Sunflower oil: 2 tablespoons
