Chicken liver cutlets are a healthy and tasty dish that goes well with any side dish of your choice. From chicken offal, they are softer and softer than from beef, they also have a more pleasant taste, without possible bitterness.
Usually, only onions and garlic are added to liver dough, but for a change in taste, you can add carrots to these vegetables. For density, flour is introduced, and for a more uniform consistency - semolina. Soda is usually used at will, but from my own experience I was convinced that with it my cutlets always turn out lush and not like thin liver pancakes.
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Ingredients:
Chicken liver - 400 gr.
Chicken egg - 1 pc.
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 2 teeth
Wheat flour - 50 gr.
Semolina - 30 gr.
Vegetable oil - 50 ml.
Water - 100 ml.
Baking soda - 0.25 tsp
Salt, pepper - to taste
How to cook:
Prepare food.
Rinse the liver, remove moisture by blotting the offal with a paper napkin. Next, cut off the veins and possible blood clots. Slice up the liver and place in a blender container.
Prepare vegetables - wash, peel off the top layer. Leave the garlic cloves in their original form, cut the onion into arbitrary cubes. It is better to grind carrots on a grater, since large pieces of it may not be completely processed by a blender. This means that small grains of carrots will remain in the final mixture.
Place the prepared vegetables in the bowl after the liver. With the blender on at full strength, turn the contents into a smooth, fairly liquid mass.
Then beat in a chicken egg into this composition.
Kill the mixture again. You can still grind the liver and vegetables using a meat grinder.
Pour the resulting liver mass into a deep bowl, add flour and semolina in the indicated proportions. Combine the bulk components with the liquid base with continuous stirring.
Load the resulting cutlet dough into the refrigerator for 30 minutes. During this period, the semolina will absorb the liquid mass and swell, thus the liver mixture will become thicker and more stable.
After a while, add a small amount of baking soda to the dough. It is she who will provide splendor to the cutlets.
Place a frying pan on the stove, pour in a sufficient portion of oil. After heating it, place the dough pieces inside. In order for the cutlets to grab immediately, forming a dense crust, it is necessary that the oil is heated to the maximum. Fry for no more than 1.5 minutes, then turn the patties with a spatula on the other side and repeat the procedure.
Thus, use up all prepared liver dough. Keep the fire at a medium level, periodically add oil to the pan. You do not need to fry the cutlets, otherwise they will be dry.
Transfer the finished cutlets to the saucepan immediately. Pour hot water inside, set the container on fire, cover with a lid. Steam the cutlets for the next 10 minutes. Thanks to stewing, they will completely reach readiness inside, become softer and more tender.
Add chicken liver chops to your favorite garnish.
Bon Appetit!
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