Oddly enough, but there are not so many recipes for preparing chicken liver dishes . Why are they so undeservedly trying to avoid this original and simple dish? Most likely, there may be several reasons, here are some of them:
- maybe someone just negatively refers to offal from chicken;
- for some, the liver is too tender a product that requires special care in cooking;
- people just don’t know how many delicious dishes can be made from chicken liver.
For true connoisseurs of this delicacy, we offer a unique recipe - chicken liver cutlets. When choosing chicken liver, pay attention to its shape and color. A high-quality product will consist of whole pieces and have a burgundy color. Refuse to buy a light brown liver, as this color indicates that the product has repeatedly frozen, and this can not but affect the taste in the negative direction.
So how to make cutlets from the liver?
First, rinse the purchased liver well. It will take about 500 grams for 14 cutlets. After the liver is washed, squeeze it with boiling water until it acquires a whitish color. It is believed that after such "scalding" chicken liver patties will not be bitter. Then you need to twist the whole liver through a meat grinder, where subsequently it is still worth adding 1 whole onion and 1 raw potato, also twisted through a meat grinder. If you want to replace potatoes, you can make liver patties with semolina. Semolina will perfectly replace potatoes when frying. Next, in the resulting mixture you need to break 1 egg, add pepper, salt, any spices to your taste. It is worth mentioning here - the liver itself is a very fragrant product and practically does not require the addition of spices.
To better maintain your shape, add some flour to the minced liver. As a result, you should get a batter, almost like a pancake, which due to the color of the liver will not be very pleasant to look at. But this should not scare you, because it does not affect the taste at all.
In general, the process of preparing chicken liver cutlets is no different from cooking meatballs from ordinary minced meat, but their taste will be much more tender and piquant.
You won’t be able to form a cutlet from such a test, so you will have to spoon the chicken cutlets into the pan. They need to be fried from two sides, carefully turning over so as not to spoil the appearance. Liver cutlets with semolina are obtained thin, somewhat similar to pancakes.
Such cutlets can be served with a side dish and even as an independent dish. The option is perfect - just put the cutlet on a piece of bread and make some kind of sandwich. Very tasty, satisfying and at the same time original.
The question remains of how to make cutlets from the liver so that they do not fall apart in a pan. Here are some simple tips to help you avoid this oversight:
1. Put the dough on a well-heated pan, then the crust will immediately be fried, and the patties will better keep their shape.
2. When mixing the dough, add a little starch, literally half a teaspoon. Such an insignificant amount will not affect the taste, but will give the cutlet a more formal appearance and will not allow it to fall apart when turned over.
3. If you decide to make chicken liver cutlets without flour and semolina, then add the crumbs of their breadcrumbs to them. It absorbs excess moisture and the dough turns out not so liquid. This will not affect the final taste of cutlets.
4. If you like dishes with garlic, then it is worth adding it to ready-made meatballs by simply squeezing a couple of cloves into a container where they “reach”. A light garlic flavor will be present, but will not interrupt the taste of the liver itself.
Enjoy your meal!