Almost every day we are faced with the question - what to cook for an everyday family lunch or dinner? Of course, this dish should be satisfying, tasty, not boring and not very expensive. One of these options is liver cutlets with semolina. From chicken liver, they are more tender. Unlike pork and beef, there is no need to soak it to eliminate the characteristic aftertaste.
These cutlets can be served as an appetizer or as a main hot dish. Or you can stew them in sour cream sauce or serve with fried onions.
Ingredients:
Liver - 600 grams
Onions -1 pc.
Garlic - 1 clove
Greens - 1 bunch
Ground pepper - 0.5 tsp
Salt - 1 tsp
Semolina - ¾ glass
Sunflower oil - 4 tablespoons
Eggs - 2 pcs.
Course of action:
1. Prepare the required foods. Any liver can be used.
2. Clean it from films and existing bile ducts. Rinse well under running water.
3. Grind the liver with a meat grinder or hand blender.
4. Add eggs, semolina, salt and ground black pepper.
5. Then send chopped parsley and dill into a bowl.
In addition to herbs, you can add grated carrots or zucchini to the liver cutlet.
6. Mix. At first, the consistency of the liver mass may appear liquid. Let it brew for 10 minutes. During this time, the semolina will swell, due to this, the mass will thicken.
7. Heat vegetable oil in a frying pan (1 tbsp. l.). Spoon the cooked minced meat in the form of small cakes and fry on both sides until golden brown. Add oil as needed. Fry over medium heat for 3-4 minutes on each side.
8. Put ready-made chicken liver cutlets with semolina on a paper towel or napkin to remove excess oil.
Do not overcook them or they will dry out.
Any side dish will perfectly complement this simple and quick dish.
Bon Appetit!
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