If you are tired of meat and want variety, then pork liver cutlets will fit perfectly into your diet; they are not only tasty, but also healthy. Even those who don’t like liver eat such cutlets.

Pork liver cutlets are very easy to prepare; you don’t have to stand at the stove for hours and do a lot of steps. In addition, you can cook liver cutlets either in a frying pan or in the oven, or even in a double boiler. Regardless of the cooking method, they will remain just as tender, nutritious and healthy.

The most popular recipe among housewives are simple liver cutlets.

In order to prepare them, you will need:

• pork liver - 1.5 kg;
• chicken egg - 2 pcs.;
• onions - 2-3 pcs.;
• lard - 150 gr.;
• vegetable oil;
• flour - 150 gr.;
• spices to taste.

First you need to clean the liver from films, and then rinse it under water. Then the pork liver should be cut into cubes. If you want it to become tender and melt in your mouth, soak it in milk for 40 minutes, but this is usually done for liver cakes; for our dish this procedure is not necessary.

Onions, lard and liver need to be ground in a meat grinder. Beat chicken eggs into the resulting mass, add salt and spices. Now you need to mix everything, gradually adding flour. You need to stir until the mass resembles pancake dough. After this, you should heat the frying pan and pour vegetable oil onto it. You need to spoon out the dough, then fry the cutlets on both sides until a tender crust appears. Liver cutlets are ready. They are served with a side dish or with fresh vegetables.

There is another very original and no less tasty recipe that allows you to make the dish more nutritious. These are rice liver cutlets.

How to cook?

Again, you should start with the selection of ingredients, for this you will need:

• pork liver - 1.5 kg;
• rice - 15 g;
• tsibulya - 3 pcs.;
• spices - to taste;
• vegetable oil.

The first step is to boil the rice, but you should not overcook it. Then clean the liver from films and rinse under water, then grind through a meat grinder. It is not recommended to use a blender in this case. The onion needs to be finely chopped and then fried in a frying pan until golden brown. Then you need to mix all the resulting ingredients into one mass. Salt and spices are added to taste.

Now you can move on to frying. Before frying, you need to warm up the pan properly. This recipe is a unique version of meatballs.

How to make fluffy pork liver cutlets?

Very simple. For this, there is a recipe for liver cutlets with semolina, which will increase the volume of the cutlet at least 2 times.

Ingredients you will need for this:

• pork liver - 600-700 g;
• semolina - 5-8 tbsp;
• garlic - 2 cloves;
• onion - 1 pc.;
• soda;
• breadcrumbs;
• spices to taste.

First, chop the onion and fry until golden brown. The pork liver needs to be cut into cubes and then passed through a meat grinder or blender along with the onion. Chop the garlic and add to the resulting mixture. Extinguish the soda on the tip of the knife with vinegar and add it there. Then add salt and pepper to the whole mixture, mix thoroughly and leave for 15 minutes.

Then heat the frying pan. Before frying, you need to form minced meat into balls, roll them in breadcrumbs and fry until a tender crust forms on both sides. You can serve delicious liver cutlets with semolina with any vegetables - broccoli, zucchini. It is appropriate to use a ready-made Mexican mixture, the usual rice, buckwheat, pasta, and mashed potatoes.

As you can see, the cooking recipes are very simple and understandable even for novice cooks. In the future, they will allow themselves to experiment and create their own “signature” recipe.

Some cooking secrets

If this is your first time preparing liver cutlets, then you just need to know some cooking features. To prevent the dish from becoming bitter, it is better to choose the liver of a young pig.

Before steaming the cutlets, it is recommended to lightly fry the liver. If you use frozen liver, check it for suitability, color, stains and, of course, smell. In order for the liver to be tender and soft, before starting cooking, all films should be removed from its surface and rinsed under water.

Liver cutlets are very useful; they are recommended to be consumed when hemoglobin levels are low. Unlike meat protein, liver protein is absorbed faster. For those who are watching their figure, these dishes will become indispensable, since the liver itself has a low calorie content. For pregnant women and children, liver dishes should become staples in the diet, as they contain calcium and phosphorus, which are necessary for the body.

How liver cutlets are prepared from this nutritious and very flavorful dish will be described in detail below.

General information

Pork cutlets, which all good housewives know, turn out not only tasty, but also very healthy. What is this connected with? The fact is that such an offal contains a large amount of vitamins.

Experts recommend using it for diseases such as anemia, diabetes and atherosclerosis. It should also be noted that pork liver is beneficial for pregnant women, young children and people with visual problems.

Pork liver cutlets, the recipe of which does not require the purchase of expensive components, contain a large amount of B vitamins. The mentioned offal also includes amino acids, various enzymes, vitamins A, K, D and other useful substances.

Animal liver is the No. 1 product in terms of its content of phosphorus, iron, potassium, sodium, copper and magnesium.

How to choose?

Do you know how to properly cook pork liver cutlets? The recipe for this dish is simple, but not all housewives use it. This is due to the fact that many people consider such an offal to be inedible. But that's not true.

To make it tasty and nutritious, you should pay due attention to its choice. During the purchasing process, you must carefully inspect the offal. In this case, you should study its color and smell.

Fresh liver is smooth and elastic. There are no dried areas on it. The color of this product should be brownish, with a uniform color. When cut, pork liver is slightly porous and grainy, and is always moist.

Fresh offal has a pleasant and slightly sweet smell. A sour aroma indicates that the liver is not fresh or has already been frozen and thawed again.

This product contains a large amount of water. In this regard, it can only be stored frozen for a long time. Otherwise, it will deteriorate very quickly.

Pork liver cutlets with oatmeal: recipe

There are several ways to prepare pork liver cutlets. Which one to choose to create a delicious and nutritious lunch is up to you to decide.

So how to cook from pork liver? The recipe for this dish has the following ingredients:

Preparation of minced meat

Where should you start preparing pork liver cutlets? The recipe for these products requires first of all making aromatic minced meat. To do this, fresh offal is thoroughly washed, removing all inedible veins. Next, it is coarsely chopped and placed in a deep container.

To remove the inherent bitterness from the liver, the product is completely filled with ordinary cow's milk and left in this form for 35-45 minutes. After time, the pieces are washed again and passed through a meat grinder. Along with the offal, 2 heads of white onions are also ground.

Lightly beaten chicken eggs and fresh sour cream are added to the resulting minced meat. Mix everything well. Afterwards it is salted and peppered to taste.

At the very end, oatmeal, crushed using a coffee grinder, and a little wheat flour are added to the liver. These ingredients should help thicken the minced meat.

How to fry on the stove?

Before cooking pork liver cutlets on the stove, you should heat the frying pan very hot, into which you first need to pour a little vegetable oil.

Despite the fact that the products in question are called cutlets, they should not be sculpted in the traditional way, since the minced meat for them is too liquid. They fry a dish like pancakes.

After scooping up the liver base with a tablespoon, place it in a frying pan with vegetable oil. There can be 4 or 5 such servings (depending on the size of the cutlets). As soon as the underside of the minced meat is browned, the liverwort is carefully turned over and fried on the other side.

Serve to the table

Liver cutlets should be served hot. You can separately prepare a side dish of potatoes or buckwheat for them. Also, such products turn out very tasty together with garlic or tomato sauce.

Pork liver cutlets: recipe with photo

With semolina, the dish in question turns out to be especially tasty and nutritious. However, you will need a little more time to prepare it.

So from pork liver with semolina? The recipe for these products is very simple. The housewife will need the following products:

Making delicious liver mince

Minced liver for such products is prepared in almost the same way as described in the first recipe. However, there is still a difference.

First you need to thoroughly process the entire offal. It is washed several times in cold water, the film is removed and the veins are cut out. After chopping the pork liver into large pieces, place it in a deep bowl and pour in 500 ml of milk. As mentioned above, this soaking procedure (about 40 minutes) helps eliminate bitterness and also makes the offal softer and more tender. By the way, the milk is then poured out and it becomes unfit for consumption.

As soon as the liver is processed, it is crushed (with a blender or through a meat grinder) along with the onions. After that, add the remaining milk and add semolina.

After thoroughly mixing the components, cover them with a lid and leave in this form for 20-25 minutes. During this time, the semolina should swell well, making the minced meat thicker.

At the very end, lightly beaten eggs and your favorite spices are added to the ingredients. After mixing the products again, they are again left aside for 5-7 minutes.

Pan frying process

Liver cutlets with coarse semolina should be fried in a frying pan exactly as described in the first recipe. The products must be cooked on both sides for 5-6 minutes. During this time they should brown well and become as soft as possible.

The main difference between pork is their porosity and even some looseness.

Serve liver cutlets to the table

It is advisable to serve finished liver products to the dinner table along with a side dish. Although some chefs prefer to use this dish as a snack. To do this, each cutlet is coated with a special sauce. To prepare it, mix chopped garlic cloves and grated hard cheese, as well as finely chopped fresh herbs and a little mayonnaise in a separate plate. This sauce will make the cutlets more aromatic and tasty. If there is bitterness in them, then he will hide it.

Let's sum it up

By choosing one of the presented options for preparing liver cutlets, you will definitely please your family members. By the way, such a dish can be safely presented even to a festive table (for example, as an appetizer).

Questions often arise about how to cook pork liver so that it is tasty, simple, unusual and healthy. Liverworts are such cutlets, a good alternative to pate and fried liver. It’s never a bad idea to diversify the menu with new dishes, because liver is an important product in our diet. And pork liver, as one of the most inexpensive products, will help saturate not only the stomach, but also the body with all useful elements, minerals and vitamins.

Light, very filling and quick to prepare, pork liver cutlets can be given even to children, as they are easy to chew and are not overly fried, rather steamed.

I would like to offer my recipe for liver cutlets with semolina. To obtain minced meat, you can use a meat grinder or blender. I prefer the second one.

Liver cutlets

• Pork liver - 700 grams;
• Semolina - 6-7 tbsp. spoon;
• Egg - 1 pc.
• Onion - 1 pc.
• Salt, pepper - to taste.
• Oil for frying.

How to prepare minced meat for liver cutlets

Beat the egg into a bowl. If the eggs are small, then you can take 2 pieces.

Add a few spoons of semolina to it. This product will help “contain” the liquid mince. Adjust the amount of semolina according to the volume of the liver. If during the cooking process the minced meat seems liquid, then semolina can be added a little at any stage of cooking.

Mix the egg and semolina well until smooth. While the other ingredients are being prepared, the porridge will swell and acquire the desired consistency.

Peel a large onion and cut it into large pieces.

Grind the onion with a blender (meat grinder) until it becomes porridge. Pour the resulting mixture into the semolina.

Mix everything carefully until smooth. Pour all the onion juice into a bowl and let the porridge absorb the liquid. The better the semolina swells, the less it will be heard in the cutlets.

Cut the cooled liver into pieces of arbitrary shape. If vessels and veins are found, they must be cut out and thrown away.

Grind the liver in any way. Try not to leave any tangible pieces left.

Add minced liver to the porridge and mix thoroughly. Salt and season with pepper to taste.

How to fry

Heat the vegetable oil well in a frying pan. Pour a little less oil for frying than for pancakes. Gently spoon out the minced meat using a tablespoon. Despite the slightly liquid consistency, the liver mass will not spread over the pan.

To make liver cutlets soft, they do not need to be fried to a thick crust. Once one side is lightly browned, turn the liverworts over.

The cutlets fry quickly. Although they turn out not very tall, they are not at all thin pancakes. Place the finished liverworts in a saucepan. There they will “reach” a little, become soft and excess oil will drain to the bottom of the pan. If for some reason the cutlets turn out to be undercooked (which is unlikely), then you can simmer them a little in a pan in the oven or on the fire.

Pork liver cutlets will go well with any side dish: porridge, potatoes, pasta. For me, the main thing is not to forget to serve them with homemade preserves: cucumbers or tomatoes.

By the way, friends, the time for preparations is just around the corner. This season I prepared with special care for the hot garden season. More precisely, to its afterwords. Last year, some of my winter preparations simply exploded. It seemed like she was doing everything as usual. And to prevent this from happening again, I purchased this very useful book.

And along with it they also gave me stickers for the cans. Absolutely wonderful! In short, I was happy there and bought a bunch of seaming machines. The old one has already fallen into disrepair anyway. So it’s time to prepare for the winter fully prepared.

Those who are looking for an answer to the question of how to prepare liver cutlets from pork liver most likely no longer need to be convinced of the benefits of meat by-product. Perhaps such housewives are more interested in the recipes for fluffy and tender pork liver cutlets, which are offered in the article below. Those who are planning to cook pork liver cutlets for the first time will be interested in learning how to choose the right offal, how to process it and prepare it for minced meat.
There are many recipes on the Internet for pork liver cutlets, with various additives in the minced meat: rice, buckwheat, semolina, mashed potatoes, and so on. The minced liver is too liquid to make cutlets out of it. Some housewives solve this problem by adding a large amount of thickening products, in the form of potatoes, flour and other ingredients, while the other half of home cooks pour the liquid mass into a frying pan and prepare liver pancakes, calling them cutlets.

In one case, the composition of the minced meat is dominated by anything but pork liver; in the second, the result is pancake dough. In both cases, these are not liver cutlets according to the laws of the culinary genre. But how then to prepare the correct minced pork liver to get cutlets? We will try to reveal as accurately and correctly as possible all the secrets of preparing liver cutlets from pork liver and offer the most interesting and varied recipes.

The content of the article:

Pork liver cutlets - basic technological principles

Let's start with the question of the consistency of the minced meat, because this is the basis of liver cutlets, which should be fundamentally different from pancakes.

Most housewives, as evidenced by numerous videos and culinary portals of the worldwide network, use traditional technology for preparing minced meat - grinding using a meat grinder. Some even use a blender to make minced liver. The result is a liquid mass from which it is impossible to form a cutlet without adding a huge amount of flour, semolina, potatoes, and various cereals containing vegetable proteins.

It is the protein that binds water, of which pork liver contains more than 71%. For comparison: in pork, water makes up 38-50%, depending on the type of meat, fat content and slaughter age of the carcass. The difference between pork liver and other parts of the pork carcass in water content is quite noticeable: this 20-22% is the technological difficulty in preparing minced pork liver.

In addition, onions and dairy products, which are essential for preparing delicious cutlets, also contain large quantities of water, which further complicates the technology for preparing minced pork liver. So housewives add cereal and potatoes to thicken the minced meat, crushed using a meat grinder.

But in this case, the cutlets are made of rice, buckwheat, or whatever you like, with the addition of pork liver, and it is difficult to call them liver when they contain less than half of the liver.

How to make liver mince thick?

Everything is much simpler than it seems. The main thing is a thoughtful approach to business. There is no need to absorb water from the liver with the help of cereal ingredients, increasing the calorie content of the pork liver with the help of carbohydrates and changing the taste of the liver beyond recognition. Suffice it to remember that protein has the property of coagulation under the influence of high temperature (more than 42°C), acetic acid and products containing it.

The essence of the problem is clear, so let’s move on to its solution. Sometimes you need to pay attention to technological recommendations for the primary processing of offal for catering establishments. This applies most of all to the preparation of pork liver. Let us formulate the essence of the preparatory stage in the abstract, indicating errors and ways to eliminate them.

• The main technological error is that housewives grind the liver, which already contains more water than pork muscle tissue, in the traditional way - using a meat grinder. Remember that regular meat is ground in a meat grinder to make it softer and juicier.

If this technology is followed exactly, the grinding process releases liquid from the fibers, which retains water. With this method of grinding, ground liver turns into a sour cream-like mass, which must either be poured into a heated frying pan, or excess water must be collected with flour and mashed potatoes, violating all technological standards.

The liver should not be minced raw in order to retain its juice, which includes valuable nutrients. Minced cutlets are also prepared from minced meat. Arm yourself with a sharp knife and chop the pork liver by hand.

• When preparing the product, after stripping the film, removing large bile ducts and vessels and soaking in cold water, be sure to process the pork liver in one of the following ways:
• Place in boiling water for 3-5 minutes, depending on the weight of the product;
• Soak for about half an hour in a hot salt solution (10-12%);
• Treat the cleaned and washed liver with a strong vinegar solution. You can soak the liver in a wine or fruit or tomato marinade. The holding time is 1.5-2 hours, depending on the concentration of the acid, which disinfects the product, promotes protein coagulation, and also changes the taste of the product.

After this processing, you can begin preparing minced meat and any other dishes from pork liver. To speed up the process of disinfection and protein coagulation, you can cut the liver into large pieces, but remember that this will partially lose the beneficial properties of the product.

Advice! If you don’t want to chop the liver manually with a knife, then use at least a large meat grinder.

You can familiarize yourself with the rules for choosing liver by watching the video, and read the recipes about what interesting combinations of products you can choose for minced liver cutlets.

Pork liver cutlets - traditional recipe

The classic method of preparing meat cutlets is also quite suitable for minced pork liver.

Ingredients:

• Pork liver 1.2 kg
• Milk 200 ml
• Egg 1 1⁄2 pcs.
• Wheat bun 300 gr.
• Onion 180 gr.
• Garlic 20 gr.
• Potato starch 3 tbsp. l.
• Black pepper, salt - to taste
• Breadcrumbs 100 gr.
• Frying fat 200 ml

*Note: all recipes are based on pork liver that has undergone the primary processing stage as described above.

Preparation:

1. Cut the prepared liver with a sharp knife into small cubes, 0.5-0.7 cm.
2. Grind the loaf, soak it in milk, and soak until softened. Then pour the remaining milk into a bowl with chopped liver.
3. Heat a frying pan by adding a spoonful of oil. Place chopped liver in milk into it. While stirring, wait until the milk evaporates.
4. Cool the liver and combine with the soaked bread, add one whole egg and one yolk, starch, chopped onion and garlic. Also add spices and mix the cutlet mixture thoroughly.
5. Place the minced meat in the refrigerator for half an hour, covered with film. Then form cutlets in the form of balls, weighing 85-90 grams. Roll them in breading.
6. Deep fry until golden brown, heating the oil in a deep cast iron pan to 120°C.

To glue the minced meat, you can use wheat flour instead of starch. The bread can also be replaced with ground white breadcrumbs. The ratio of liver and other products in finished cutlets is 3:1

Advice! To easily remove the film from the liver, place it in the freezer for half an hour, then blot it with a napkin and start cutting.

Try combining foods that taste perfectly together. True, you will have to add components to the liver and carrots to bind the cutlet mass.

Ingredients:

• Eggs 2 pcs.
• Breadcrumbs, white 200 gr.
• Carrots 250 gr.
• Onion 200 gr.
• Garlic and spices - to taste
• Liver 900 gr.
• Flour 25 gr.
• Butter 80 gr.
• Starch 60 gr.
• Sour cream (20%) 100 gr.

Preparation:

1. Chop the prepared liver finely. Add salt, pepper, garlic and flour. Simmer in sour cream for 3-4 minutes.
2. Grate the peeled large carrots on a fine grater, cut the onion into small cubes.
3. Sauté the vegetables in a preheated frying pan after melting the butter.
4. When the onions and carrots have cooled, add crackers and eggs. Grind the prepared mass using a blender until smooth.
5. Combine the liver with the prepared puree. Add starch and stir. Let it brew for an hour in the cold.
6. Form cutlets. For convenience, wet your hands in cold water, and roll the finished semi-finished products in flour or fine breadcrumbs.
7. Immediately fry in hot vegetable oil until golden brown.

To bread the cutlets, you can use a mixture of semolina and sesame seeds. Semolina absorbs moisture well.

Pork liver cutlets with figs

Dried figs are an excellent component for making minced liver. It will absorb meat juice and give the liver cutlets an exotic taste. In addition, figs contain pectin, which gives it an elastic consistency. Its sweet taste goes perfectly with liver, and for piquancy use dry red wine or cognac or citrus juice. Cardamom and cloves are perfect for unusual minced meat.

Ingredients:

• Dried figs 200 gr.
• Pork liver 800 gr.
• Orange 1 pc.
• Red wine, dry 200 ml
• Eggs 2 pcs.
• Flour 70 gr.
• Breading: white crackers, chopped nuts 120 gr., 1 tsp. dry mustard
• Spices: salt, ground cloves, pepper, ginger - to taste
• Butter 90 gr.

Preparation:

1. Salt and pepper the chopped pork liver, add a pinch of ground cloves and 1⁄2 teaspoon of finely grated ginger root. Simmer in wine combined with the juice of one small orange until the liquid evaporates.
2. To the cooled liver, add figs, chopped in a blender, flour, soft butter and one egg.
3. Stir the minced meat and refrigerate for about an hour.
4. Beat the second egg until foamy, add a pinch of salt and a couple of teaspoons of water. Combine small white crackers and chopped nuts in equal parts, add a spoonful of dry mustard to the mixture.
5. Form cutlets. Roll them alternately in the egg mixture and breading.
6. Fry in heated vegetable oil.

Pork liver cutlets “Chestnuts”

The natural taste of the offal will highlight and improve the milk. To thicken the tender liver puree, use a little flour and eggs. Fast and tasty!

Ingredients:

• Pork liver 700 gr.
• Salt, pepper - to taste
• Water 100 ml
• Milk or cream 150 ml
• Eggs 2 pcs.
• Flour 80 gr.
• White breadcrumbs 150 gr.
• Oil for deep frying 400-500 ml

Preparation:

1. Cut the prepared liver into small pieces. Simmer in a saucepan adding water and spices. The water should completely evaporate.
2. Add flour to the milk, mix thoroughly until lumps are removed. Brew the mixture, stirring continuously, until thickened. The output should be a homogeneous creamy mass.
3. Combine the poached liver, milk sauce and one egg in a blender bowl and thoroughly beat the minced meat until you obtain a thick creamy consistency. If the cutlet mass is not dense enough and cannot be molded, add a little flour, mix the minced meat again, cover with film and put in the refrigerator for 30-40 minutes - wait until the flour absorbs moisture and swells.
4. Roll the prepared minced meat into balls weighing 50-60 grams.
5. Beat the second egg until foamy. Place the white crackers separately on a plate. Dip the formed cutlets, in the form of balls, into egg foam, then roll in breadcrumbs.
6. In a deep bowl with a thick bottom, heat the refined oil to a temperature of 120°C. Dip semi-finished products into it and fry until golden brown. The balls should float freely in the oil.

If desired, you can add chopped onion or garlic to the minced meat, but then increase the amount of flour, given that vegetables contain 80-90% water. Cutlets can be served with a spicy sweet and sour sauce based on berries.

To the proposed options for preparing pork liver cutlets, you can add original recipes from talented housewives. Don’t be afraid to follow your taste, and remember that the preparatory stage is important when preparing pork liver cutlets - liver puree will not turn into a liquid, shapeless mass if the product is subjected to a little heat treatment.

Also, do not forget that:

• if the dish is called “Liver cutlets”, then the minced meat should consist of at least 65-70% liver;
• mashed potatoes and cereals are auxiliary ingredients in the dish, and not all cereals contain a sufficient amount of vegetable protein, which is necessary for the formation of a dense cutlet mass from the liver;
• If you are preparing cutlets, the consistency of the cutlet mass should not resemble pancake dough.

All other ingredients in minced liver are a matter of culinary imagination and taste. Cook with pleasure and health!

How to choose a liver video

Liver is a healthy product that should be on a person’s menu. It contains iron and other useful elements for the body. The liver can be cooked separately or used to prepare various dishes. For example, liver cutlets, which do not require much time, but at the same time turn out incredibly tasty. There are many recipes for making liver cutlets. By choosing one of them, you can please your family with a delicious and healthy dinner.

Food preparation

The taste of a dish directly depends on the quality of the ingredients used to prepare it. Therefore, in order for liver cutlets to be a success, first of all, you need to be able to choose the right liver.

On a note! Beef, pork or chicken liver is suitable for making liver cutlets.

It is recommended to buy refrigerated livers rather than frozen ones, as this will help assess their appearance. And it’s easy to judge the quality of the product. The main characteristics are color and smell. The liver should not be too light or very dark in color. As for the smell, a quality product has a clean, not rotten smell.


If you decide to use beef liver for cutlets, you should be aware that there is a film on its surface. During the cooking process, it is removed along with the vessels and veins. If this is not done, the cutlets will turn out tough. Pork liver should also be removed from all excess and soaked in water. It is better to first rinse the chicken liver with boiling water, which will help remove the bitterness.

On a note! To prepare liver cutlets, the liver can be ground in a blender or passed through a meat grinder.

Beef liver cutlets

Number of servings – 4.

Delicious beef liver cutlets will become the main dish of the table. They turn out so tender and airy that they simply melt in your mouth. Tasty does not mean harmful. And beef liver cutlets are clear proof of this.

Ingredients

To prepare delicious and healthy liver cutlets from beef liver, you need to prepare the following products:

• lard – 100 g;
• beef liver - 500 g;
• flour – 100 g;
• starch – 20 g;
• onion – 1 pc.;
• eggs – 1 pc.;
• salt and pepper to taste;
• vegetable oil for frying.

Cooking method

Below is the recipe for liver cutlets - step by step with photos:

Beef liver cutlets go well with vegetables. Therefore, they can be served with salad.

On a note! You need to fry the liver cutlets over low heat. If you make it strong, the product will be tough.

How to cook chicken liver cutlets?

Number of servings – 4.

Cooking chicken liver cutlets is a pleasure, because the process itself takes a minimum of time, and the taste pleasantly surprises. This is a great option for preparing a quick dinner. Just prepare the necessary ingredients and follow the step-by-step recipe.

Ingredients

To prepare chicken liver cutlets, you will need the following set of ingredients:

• chicken liver – 500 g;
• onions – 1 pc.;
• garlic – 2 cloves;
• eggs – 2 pcs.;
• flour – 5 tablespoons;
• baking powder - a pinch;
• salt, spices to taste;
• vegetable oil for frying.

Cooking method

A step-by-step recipe for liver cutlets with photos consists of the following sequence of actions:

To remove excess fat, you should first place the cutlets on napkins, and only then transfer them to a plate.

Step-by-step recipe for liver cutlets with semolina

Number of servings – 4;
Cooking time – 40 minutes.
This recipe for liver cutlets with semolina is not particularly different from other methods of preparing the dish. The main difference is the use of semolina. It gives the cutlets tenderness and makes them even more delicious. This recipe is suitable for making sandwiches or sandwiches.

Ingredients

To prepare liver cutlets with semolina according to this recipe, you need to take the following:

• liver (preferably chicken) – 500 g;
• onion – 1 pc.;
• semolina – 100 g;
• eggs – 1 pc.;
• salt to taste;
• vegetable oil for frying.

Cooking method

Liver cutlets with semolina are prepared according to this recipe:

Appetizing liver cutlets with semolina go well with fresh tomatoes.

Delicious liver cutlets in the oven

Number of servings – 4.
Cooking time – 35 minutes.
Of course, recipes for liver cutlets differ not only in the ingredients used, but also in the method of preparation. For example, the frying process can be avoided by baking the dish in the oven. Cutlets prepared in this way are more healthy and dietary.

Ingredients

The following ingredients are used:

• liver – 500 g;
• onions – 2 pcs.;
• eggs – 2 pcs.;
• flour – 0.5 cups;
• sour cream - 40 ml;
• salt to taste;
• vegetable oil for greasing the baking sheet.

Cooking method

These liver cutlets are prepared as follows:

When the cutlets are ready, remove the baking sheet from the oven. Then you need to wait 10 minutes. After the specified time, place the cutlets on a plate.

On a note! If you take the liver cutlets straight from the hot baking sheet, they may stick and tear.

Recipe for liver cutlets with rice

Number of servings – 4.
Cooking time – 30 minutes.
Using rice in the recipe makes the cutlets more filling and gives them the desired texture. They keep their shape, do not fall apart and have an appetizing appearance, but there is one drawback - excessive dryness. To prevent the cutlets from appearing as such, it is recommended to serve them with creamy or tomato sauce. Any grain can be used as a side dish, with the exception of rice.

Ingredients

To prepare liver cutlets with rice, you will need the following ingredients:

• pork liver – 500 g;
• onion – 1 pc.;
• eggs – 1 pc.;
• starch – 10 g;
• rice – 0.5 cups;
• salt to taste;
• vegetable oil for frying.

Cooking method

The recipe for liver cutlets with rice is simple and involves the following:

On a note! To make liver cutlets with rice juicier, it is recommended to add a tablespoon of mayonnaise to the minced meat.

Cutlets fried in a frying pan can be further stewed. To do this, place them in a saucepan and pour water into it. It is enough to keep it on the fire for 5 minutes after boiling. In this way you can also achieve greater juiciness of the pancakes.

Video recipes: how to cook the most delicious liver cutlets

To prepare the most delicious liver cutlets, you don’t need to learn the culinary arts from masters. Just watch the video, which presents recipes for preparing the dish.