Liver cutlets.
5 servings
40 minutes
Liver cutlets are a true embodiment of home comfort and Russian culinary tradition. Their history goes back in time when housewives sought to create a hearty and tender dish from available ingredients. Chicken liver, with its soft, slightly sweet taste, transforms into aromatic, airy cutlets thanks to the combination of flour and eggs. Black ground pepper and salt enhance the flavor by adding spiciness. When fried, an appetizing golden crust forms that pairs wonderfully with fresh vegetables or delicate side dishes. These cutlets are perfect for family lunches as well as festive feasts, bringing warmth and joy to everyone who tries them.
1
Wash the liver and grind it in a meat grinder.
- Chicken liver: 500 g
2
Add eggs and flour. Mix thoroughly, add black pepper and salt. Heat 2-3 tablespoons of vegetable oil, spoon the dough into it.
- Chicken egg: 2 pieces
- Wheat flour: 0.5 glass
- Ground black pepper: to taste
- Salt: to taste
- Sunflower oil: 3 tablespoons
3
Fry on medium heat on both sides until golden brown. Serve with vegetables.
