Cutlets are a popular Russian dish. There are a lot of their admirers and admirers. However, many of us do not even realize that cutlets can be prepared not only from meat, but also from offal, for example, liver.
In the photo, liver cutlets
Recipe content:
- Secrets of cooking liver cutlets
- Ingredients
- Step by step cooking
- Video recipe
Cutlets can be prepared from a wide variety of products: meat, poultry, fish, vegetables, cereals, as well as liver. The liver is a healthy product that should be consumed by everyone, especially those who are prohibited from meat. Any liver is useful: beef, chicken, pork, turkey, and you should eat it regularly.
To cook liver cutlets, you do not need to spend a lot of time on this. Plus, you don't need any special culinary experience. However, it will still be useful to know certain secrets and tricks.
Secrets of cooking liver cutlets
- Minced meat can be cooked, both liquid and thick consistency. The liquid mass is poured into a hot frying pan with a tablespoon, and the thick mass is formed by hands in the form of cutlets.
- To thicken the minced meat, add the crumb of bread soaked in milk, previously squeezed out of excess moisture, into it. The pores of the bread will absorb the excess hepatic moisture formed after grinding. And after straightening, the pores will add plumpness to the minced meat.
- If you pour a little water on the bottom of the pan, then the patties will be fried and stewed at the same time. In 3-4 minutes, the liquid evaporates, creates steam and makes the meat extraordinarily tender.
- To diversify the cutlets, give them more satiety and healthiness, you can add oatmeal to the minced meat. They will swell, and as a result, the consistency of the cutlets will be even more tender. Immediately, I note that there will be absolutely no oatmeal in the cutlets, so if the relatives do not like to eat it, then they need not talk about its presence in the cutlets.
- Caloric content per 100 g - 137 kcal.
- Servings - 20
- Cooking time - 40 minutes
Ingredients:
- Liver - 1 kg (any)
- Potatoes - 2 pcs.
- Onions - 2 pcs.
- Garlic - 2-4 cloves
- Eggs - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp without a slide (or to taste)
- Ground black pepper - 1/3 tsp (or to taste)
Cooking liver cutlets
1. Wash the liver, remove the foil and cut into pieces. If you feel bitterness in the offal, then you should get rid of it. To do this, you can use one of the methods. The first is to pour milk over the liver and leave for 1-2 hours, the second is to pour boiling water over the liver until it turns white. Peel vegetables (potatoes, garlic, onions), wash and chop. The food should be cut to a size that fits in the neck of the grinder.
2. Place the meat grinder with the middle wire rack and twist all the food on it.
3. Add salt and pepper to the minced meat and beat in an egg. You can also add any spices to taste.
4. Stir the minced meat to distribute the food evenly. The minced meat turns out to be watery, so the cutlets will be fried like pancakes. However, if the minced meat turns out to be too liquid, then the cutlets will spread in the pan. Therefore, it will be necessary to add thickeners to it: semolina, bread, potatoes, flour.
5. Heat a frying pan with vegetable oil and use a tablespoon to put the dough in the pan, forming it in the form of cutlets.
6. Fry cutlets on one side until golden brown, then turn over to the other side and fry for the same amount of time.
7. Liver cutlets are prepared quickly enough, so they should not be overcooked, otherwise they will turn out dry.
See also a video recipe on how to make delicious liver cutlets:
