The culinary history of liver use is quite mixed. Sometimes it is considered a most valuable delicacy, sometimes it is considered a product unsuitable for food. But putting aside all prejudices, dry scientific facts indicate that this is a dietary offal (it contains up to 3% fat of the total mass), rich in vitamins. The most expensive liver is from poultry that has been fattened without movement (foie gras). But you can also prepare many delicious treats from its more accessible types, for example, liver cutlets.

It’s best to start your acquaintance with liver cutlets with this basic recipe. It does not have a long list of ingredients, but the finished cutlets come out surprisingly tender, and by seasoning the minced meat with various spices to taste, you can give the finished dish your own unique flavor and zest.

For a small saucepan you should take:

  • 500 g liver;
  • 110 g onions;
  • 1 chicken egg;
  • 50 g flour;
  • 5-10 g of heavy cream or sour cream;
  • 50 ml of drinking water;
  • any vegetable oil for frying;
  • salt, spices and herbs to your own taste.

Step-by-step algorithm of actions:

  1. Remove the skins from the onion heads and cut them into quarters so that they can be easily passed through a meat grinder. Also cut the washed liver into medium-sized pieces. Grind both of these products in a meat grinder or blender. The liver is an organ that removes harmful substances from the body, so special attention should be paid to its preparation. The product should be washed very thoroughly under cold running water to remove any remaining blood, which contains all harmful substances.
  2. Beat an egg into the liver-onion mixture, add a little cream, salt, spices and flour. Stir thoroughly until as smooth as possible. The finished minced liver will more closely resemble pancake dough.
  3. The frying pan with vegetable oil should first be heated at maximum flame, then reduce the heat intensity to medium and you can start frying. Place the minced meat with a spoon, form thin cutlets and fry them for 3-5 minutes on each side until cooked.
  4. After the last cutlet has transferred from the frying pan to the pan, add drinking water to this container and simmer the cutlets over low heat for about five minutes. This procedure will greatly increase the tenderness and softness of the finished products.

With semolina in the oven

Minced liver has one feature - it is quite liquid, so additional products are added to it to act as a thickener. This could be oatmeal, stale crumb or semolina. Cutlets with semolina can be prepared in the traditional way, by frying in vegetable oil, or you can heat-treat it in the oven, which will help you get a tender dish similar to a soufflé.

For minced liver with semolina, the proportions of all components will be as follows:

  • 500 g liver (beef, pork, chicken or any other);
  • 100 g semolina;
  • 2 chicken eggs;
  • salt and spices to taste;
  • vegetable oil for greasing molds.

Prepare in the oven as follows:

  1. Grind the pre-prepared liver in any available way (blender or meat grinder). Add scrambled eggs, salt, seasonings and semolina to the resulting mass. Mix the minced meat thoroughly and set aside to rest for 40 minutes at normal room temperature.
  2. Grease molds for baking small cupcakes or muffins with any vegetable oil, fill with minced liver and bake in the oven at 170 degrees for 30-40 minutes. Serve the cooked cutlets from the oven with vegetable salad or other side dish.

With the addition of champignons

Liver cutlets with champignons are a very appetizing second course with a subtle mushroom aroma. Even when cold, these cutlets will be delicious as a snack or as part of a sandwich for tea.

For mushroom cutlets made from chicken by-product you will need:

  • 1000 g of liver;
  • 450 g champignons;
  • 210 g onions;
  • 2 eggs;
  • 70 g hard cheese;
  • 30 g fat sour cream;
  • 90 g flour;
  • fresh or dried herbs, spices and salt to taste;
  • vegetable oil.

How to make liver cutlets with mushrooms:

  1. Scald the washed liver with boiling water, drain the water, and let the product cool. While this is happening, take care of the mushrooms. First, bring the chopped onion in vegetable oil until transparent, then add chopped champignons to it and fry until all the liquid has evaporated.
  2. For this recipe, it is not necessary to grind the cooled liver in a meat grinder; you can simply chop it very finely, into pieces no larger than one centimeter.
  3. In a container of suitable volume, combine minced liver, cooled champignons, grated cheese, sour cream, flour, herbs and spices. Mix all products and add salt.
  4. Keep the prepared minced meat in the refrigerator for half an hour to forty minutes. Then put the mixture in a frying pan with hot oil and fry the cutlets. To absorb excess oil, they should be transferred from the frying pan to a paper towel.

Fluffy beef liver cutlets

You can add fluffiness to the liver cutlets, making them look not like pancakes, but like traditional cutlets, by adding thickness to the minced meat. Bread and small oatmeal will help achieve this, as they will absorb excess moisture and add fluffiness.


Ingredients of fluffy liver cutlets:

  • 400 g beef liver;
  • 250 g stale bread without skin;
  • 70-90 g onions;
  • 1 egg;
  • 200 ml milk;
  • 35 g small oat flakes;
  • salt, spices to taste and oil for frying.

Cooking progress:

  1. Cut the stale bread into medium pieces, pour in milk and, without wasting time, move on to other ingredients.
  2. It is very convenient to prepare the minced meat for these cutlets in a blender. In its bowl you should first place the prepared liver, cut into medium pieces, onion cut into slices and an egg. Grind everything into a homogeneous mixture.
  3. Transfer the minced meat into a container in which it will be convenient to knead it. Add the squeezed bread crumb, oatmeal, salt and spices. Stir the mixture and give it a quarter of an hour for the flakes to swell. If you use larger flakes, you can leave the minced meat in the refrigerator overnight.
  4. Form cutlets from the prepared minced meat and fry them in vegetable oil until tender. The finished dish can be served with sour cream.

With rice

What can you cook with liver and rice for lunch? Fried liver and rice porridge? Yes, but you can combine these two products and make liver cutlets with rice. Supplementing them with a side dish of potatoes or vegetable salad, we get a light but satisfying lunch.

For delicious liver-rice cutlets you need to take:

  • 500 g liver;
  • 90 g rice;
  • 70 g onion;
  • 90 g carrots;
  • 1 egg;
  • 80-100 g flour;
  • vegetable (preferably refined) oil;
  • ground black pepper, herbs and salt to taste.

Sequence of processes:

  1. Rinse the rice grains under running water, boil until fully cooked, rinse again and allow excess water to drain, discarding it in a colander.
  2. Fry onions and carrots by keeping these chopped vegetables in a frying pan with vegetable oil until golden brown.
  3. Turn clean liver into minced meat using a blender or meat grinder, add egg, cooled fried vegetables, rice, flour and other ingredients. Mix the minced meat thoroughly.
  4. Place a tablespoon of the mixture into a hot frying pan and fry the cutlets for about five minutes on each side.

Cooking from chicken liver

Chicken liver is much more tender and practically odorless, so it cooks faster, and dishes made from it fly off the plate instantly. Chicken liver cutlets with zucchini and chicken breast according to this recipe can be included in the diet of children of primary kindergarten age.

List of required ingredients:

  • 300 g chicken liver;
  • 300 g minced chicken breast;
  • 1 egg;
  • 90 g onion;
  • 100 g of young fresh zucchini or pumpkin;
  • 50 g breadcrumbs;
  • vegetable oil, spices and salt.

Work algorithm:

  1. Pass the vegetables and prepared liver through a meat grinder or blend in a blender. Add bread crumbs, add minced chicken breast, beat in the egg.
  2. Stir and salt the minced meat, season it with spices. After this, leave the mixture for 10 minutes so that the crackers have time to absorb excess moisture.
  3. Lightly fry the cutlets in vegetable oil until thin crust, and then simmer them with a little water.

Products that need to be prepared before starting work:

  • 500 g liver;
  • 100 g dry buckwheat;
  • 120 g onion;
  • 2 eggs;
  • 50 g flour;
  • salt and black pepper to taste.

Cooking method:

  1. Boil the cereal, the ratio of the volume of water and buckwheat should be equal to 2 to 1.
  2. Pass the liver, washed and dried with a paper towel, through a meat grinder along with peeled onions. Combine this mass with porridge and other ingredients.
  3. Mix everything well, add salt and you can begin heat treatment. There are three ways to bring this liver dish to readiness: fry in a pan, bake in the oven or steam.

Pork liver cutlets

In any of the above recipes for liver cutlets, it is possible to use pork liver with a slight adjustment for preliminary preparation. It is advisable to soak this product in milk before grinding it into minced meat. But there is another interesting recipe from this particular offal with the addition of potatoes.

Pork liver cutlets with potatoes are prepared from:

  • 500 g of raw liver;
  • 1000 g of raw potato tubers;
  • 200 g onion;
  • 2 chicken eggs;
  • 160 g flour;
  • 100 g melted butter;
  • salt, spices, breadcrumbs and some oil for frying.

Stages of work:

  1. Grind the offal and onion in a meat grinder, grate the raw potatoes on a fine grater and squeeze out the released juice.
  2. In a container of suitable capacity, mix minced liver and onions, grated potato tubers, eggs, flour and ghee, spices and salt. Mix thoroughly and knead the resulting minced meat.
  3. Next, form in the same way as regular meat cutlets, roll in breadcrumbs and fry in vegetable oil until cooked. Fire is medium.

A very successful option for serving healthy beef liver is cutlets. Various additives in the form of cereals, vegetables and dairy products will make them even more tasty and satisfying. The following are the best recipes for beef liver cutlets.

Ingredients: half a kilo of fresh liver (beef), 2 chicken eggs, 2-3 medium-sized onions, half a glass of high-grade flour, 120-140 g of full-fat mayonnaise, table salt to taste, a mixture of ground peppers.

  1. First of all, the offal is rinsed with ice water, then it gets rid of films and blood clots.
  2. The liver is wiped with a paper towel and cut into small pieces. Veins and vessels are also removed from the pieces.
  3. The onion is coarsely chopped and, together with the prepared offal, passed through a meat grinder.
  4. Next, eggs are driven into the resulting mixture and diluted with mayonnaise. The ingredients are salted and peppered.
  5. The flour is poured in last.

The resulting mass is placed on heated oil and fried well on both sides.

Delicious recipe with buckwheat

Ingredients: 430 g beef liver, 2/3 cup boiled buckwheat, 2 large table eggs, 2 tbsp. spoons of high-grade flour, onion, table salt, a mixture of peppers.

  1. The liver gets rid of veins and anything unnecessary, after which, together with pieces of onion, it is passed through a meat grinder.
  2. All other components stated in the recipe are sequentially added to the resulting mass. Buckwheat can be used in its original form or chopped in a blender.
  3. The minced meat is placed on hot oil with a wide spoon, after which the beef liver cutlets are fried on both sides until golden brown.

The finished dish is served with light mayonnaise or any sour cream-based sauce.

Fluffy beef liver cutlets

Ingredients: 340-370 g of beef liver, 230 g of stale white bread, chicken egg, onion, a full glass of full-fat milk, 2 tbsp. spoons of small oatmeal, table salt, ground pepper to taste.

  1. The dark crusts are cut off from stale white bread. Next, it is cut into large squares, poured with cold milk and left to swell for 8-9 minutes.
  2. At this time, the washed and prepared liver is turned into mush using a meat grinder. After this, the onion, peeled and cut into 3-4 parts, is added to the offal. An egg is driven in there, salt and ground pepper are added.
  3. Soaked and thoroughly squeezed bread is also sent to the mass. Excess liquid should not get into the minced meat.
  4. Oat flakes are the last to be added to the mass. If you wish, you can use your favorite aromatic herbs. Small flakes will have time to swell in 12-15 minutes. If you use a large product, this process will take much longer.
  5. When the minced meat has noticeably thickened, you can start frying the liver cutlets.
  6. For a fully prepared treat, pour a little water directly into the frying pan. The cutlets are stewed under the lid for a few more minutes until the liquid has completely evaporated.

You can also add sour cream and/or tomato paste to the frying pan with some water.

How to cook with carrots?

Ingredients: half a kilo of liver, large carrots, 2 tablespoons eggs, 2 onions, half a glass of wheat flour, table salt, Italian herbs.

  1. The liver is washed, gets rid of blood vessels and films. Next, the offal is cut into medium pieces and ground in a blender along with large pieces of carrots and onions. For flavor, you can add fresh garlic to this mixture.
  2. 2 eggs are driven into the resulting minced meat. The ingredients are mixed well.
  3. Flour is added last. For the viscosity of the minced meat, you need to leave it to stand for 6-7 minutes.

The cutlets are fried according to this recipe on both sides.

Festive beef liver cutlets with cheese

Ingredients: a kilo of beef liver, 4 onions, fresh garlic to taste, a chicken egg, 170 g of hard cheese, 60 g of wheat flour, fine salt, any spices.

  1. Using a meat grinder, the prepared liver, onion and garlic are chopped. You can take quite a lot of the latter – 7-8 cloves. In this case, the dish will have a distinct garlic flavor and aroma.
  2. Finely grated cheese and sifted flour are added to the resulting liquid mass. The ingredients are salted and sprinkled with spices. To taste, cheese can be added to the minced meat not grated, but cut into small cubes, so that it can be felt in the finished pancakes.
  3. After thorough mixing, small cutlets are fried from the resulting mass.

It’s delicious to serve the prepared treat with ketchup.

With the addition of semolina in the oven

Ingredients: half a kilo of liver, 4 tbsp. spoons of semolina, 2 white onions, 2 chicken eggs, 40-50 g of fat sour cream, table salt, aromatic herbs.

  1. The meat is washed, removed from films and anything unnecessary, and then ground in a blender until smooth. Add sour cream, slightly beaten eggs with a fork, semolina and the remaining ingredients to the resulting mass. You can choose any seasonings.
  2. The mixture should sit for 12-15 minutes until the semolina swells. Only after this, cutlets are formed from it with a spoon, which are fried in oil until an appetizing crust.
  3. The finished dish is placed on a greased baking sheet and baked for another 10-12 minutes at 180-190 degrees.

Before putting the cutlets in the oven, you can generously sprinkle them with grated hard cheese.

Steamed diet cutlets in a slow cooker

Ingredients: half a kilo of beef liver, 2 chicken eggs, onion, 2 tbsp. spoons of wheat flour, 210 g of low-fat sour cream, carrots, a bunch of fresh herbs, table salt.

  1. The by-product is washed and removed from films, veins and excess fat. Next, it is thoroughly dried with paper napkins and cut into miniature pieces.
  2. The onion is peeled and divided into several parts at once. Carrots are also coarsely chopped. The greens are finely chopped.
  3. All prepared ingredients are ground in a blender. Eggs are driven into the resulting mass, salt and sour cream are added. The ingredients are whisked together again. Finally, flour is poured into the mixture.
  4. Water is poured into the bowl of the device. A special grill for steaming is installed on top. You also need to lightly lubricate it with oil.
  5. The blanks of future cutlets, formed from the resulting minced meat, are laid out on the grill.

The dish is prepared in just under half an hour in the “Steam” program.

Liver cutlets with rice - step-by-step recipe

Ingredients: 330 g of liver, chicken egg, 80 g of fresh lard, 90 g of boiled white rice, 3-4 tbsp. spoons of wheat flour, onion, table salt, freshly ground black pepper. How to cook beef liver cutlets with rice is described below.

  1. First, rice is ground in a blender bowl. Then pieces of prepared liver and lard are added to the vegetable pulp. Everything is ground until smooth.
  2. Rice is poured into the minced meat, an egg is driven in, flour, salt and pepper are added. The ingredients are mixed again.
  3. Place flat cakes on a heated frying pan with a spoon and fry on both sides.

Offal dishes are not a particularly popular section of cooking. There is an opinion that offal is something unpleasant and tasteless. But this is usually said by those who have never tried well-cooked liver. In my family, liver is loved and appreciated, especially beef liver. A simple, democratic and very tasty dish made from it is liver cutlets.

The main thing is to find a good, high-quality piece of liver with a minimum number of ducts and veins. Thanks to marinating in a special mixture, the cutlets will turn out soft, tender, juicy and aromatic.

Peche recipe Overnight beef liver cutlets have won over more than one opponent of offal - so a step-by-step recipe with photos of this dish will be very useful in any housewife’s cookbook.

Note:

  • cooked minced liver can be stored in the refrigerator for up to 2 days, and the cutlets can be fried as needed;
  • It is better to chop the liver with a knife rather than a meat grinder;
  • mayonnaise can be replaced with sour cream, corn starch with potato starch.

Ingredients

  • beef liver 400 g
  • egg 1 pc.
  • mayonnaise 3 tbsp. l.
  • onions 2 pcs.
  • garlic 1 clove
  • corn starch 2 tbsp. l.
  • semolina 2 tbsp. l.
  • salt, ground pepper to taste

How to cook beef liver cutlets

  1. I am preparing the necessary products. I cleanse the liver of films, remove all ducts and seals.

  2. I cut the liver into pieces as small as possible with a kitchen knife.

  3. I add starch, semolina and chopped onion and garlic.

  4. I stir. I break the egg and spread the mayonnaise. Season with salt and spices.

  5. Mix again and leave for 2-3 hours at room temperature or overnight in the refrigerator. In this case, the longer the pieces stay in the marinade, the juicier and more flavorful the cutlets will be.

  6. I heat the vegetable oil in a frying pan and spoon out the prepared mixture in the form of small pancakes.

  7. I fry at almost maximum heat on each side for 1.5-2 minutes. It is necessary to achieve the formation of a crust, while all the juices will remain inside and the cutlets will turn out soft and tender. As they cook, I remove the liver cutlets from the pan. When they are all fried, I return them.
  8. Pour in a glass of cold water, close the lid and leave to simmer on low heat for 15 minutes. During this time, the liver cutlets will be completely cooked. I serve it immediately in combination with any side dish, especially delicious with mashed potatoes or rice.

There are products that people have mixed opinions about, for example, liver, no matter whether it’s beef, pork or chicken. Many people, when consuming certain foods, do not think about what benefits or harm they bring to the body.

If you constantly feel tired, apathetic, or have frequent headaches, most likely your body lacks iron and B vitamins.

Iron is necessary for the creation of hemoglobin - red blood cells, thanks to which cells receive oxygen and remove carbon dioxide from the body. Therefore, it is iron that is responsible for the smooth functioning of all organs that require oxygen. This includes the brain, the endocrine glands, and the entire circulatory system.

Iron is found in many foods. An excellent source of this trace element is the liver. In addition, it is rich in folic acid, which is also responsible for hematopoiesis. It has been proven that iron is well absorbed in tandem with vitamin C.

Therefore, the liver must be cooked with vegetables and herbs. Onions are rich in ascorbic acid. It is not without reason that it is most often added during the preparation of liver. If you eat liver at least once a week, you will never have anemia or anemia.

Alas, dislike for this product starts from childhood; many kids cannot be forced to even try it. And this despite the fact that the product is very useful and necessary for the body. But liver can be included in children's and adult diets in another way, by cooking, for example, it can be stewed, fried, or used as minced meat for making cutlets. Adding oatmeal to the ground liver will make the minced meat thicker and the cutlets themselves healthier. Below is a selection of the most delicious recipes.

Chicken liver cutlets - step-by-step recipe with photos

The peculiarity of preparing chicken liver is that it cannot be subjected to prolonged heat treatment. This makes her tough. Chicken liver is a tender offal that does not require soaking (as is done, for example, with beef liver).

To prevent it from becoming bitter, you must remove all areas that have turned green from contact with bile, and then rinse it well.

Your rating:

Cooking time: 1 hour 40 minutes


Quantity: 4 servings

Ingredients

  • Egg: 1 piece
  • Chicken liver: 600 g
  • Oatmeal: 2/3 tbsp.
  • Starch: 20 g
  • bow: 3 pcs.
  • Carrots: 2 pcs.
  • Sunflower oil: 120 g
  • Black pepper:
  • Salt:

Cooking instructions

    Thaw chicken liver in cold water. Drain the water. Examine the liver from all sides. Cut off the films and green areas. Rinse the liver again and place in a colander to drain all the liquid.

    Cut the liver into small pieces. You should not twist it in a meat grinder, otherwise the mass will turn out to be too liquid, which will negatively affect the quality of the cutlets.

    Add oatmeal, salt, pepper and one egg.

    Stir. Leave the cereal to swell for half an hour.

    Finely chop half the onion and combine with the minced meat.

    Stir again.

    Add starch. It will make the minced meat thicker, and the cutlets themselves will keep their shape during frying.

    Heat the oil in a frying pan, pouring it in a 3 mm layer. Using a spoon, spoon out portions of minced meat.

    Over high heat, fry the cutlets on both sides until crust appears. Transfer them to another frying pan or cauldron. Pour 100 ml of hot water, cover the dish with a lid. Warm over low heat for 15 minutes.

    While the cutlets are cooking, cut the remaining onion into half rings and cut the carrots into wide circles. Sauté them in oil without letting them get crispy.

    Place a portion of cutlets on a plate and place prepared vegetables next to them. Decorate with greens.

    Beef liver cutlets recipe

    One of the best offal is beef liver, this concerns nutritional value and taste. True, when fried it can be a bit harsh, but liver cutlets will delight you with both appearance and taste.

    Products:

    • Beef liver – 500 gr.
    • Onions – 1-2 pcs.
    • Flour – 4 tbsp. l.
    • Raw chicken eggs – 2 pcs.
    • Salt.
    • Seasonings and spices.
    • For frying - vegetable oil.

    Algorithm of actions:

    1. Clean fresh beef liver from films, rinse, and place in a meat grinder. Twist into minced meat.
    2. Peel the onions, rinse under running water, and pass through a meat grinder along with the liver. You can, of course, cut the onion into cubes, but very small ones.
    3. Add eggs and flour to the minced meat. Add salt and pepper to taste. The consistency of the minced meat will not be thick; rather, it will resemble medium-fat sour cream.
    4. Heat a frying pan, add vegetable (any) oil.
    5. Wait until the oil is hot, use a small ladle or tablespoon to form cutlets and place in a frying pan.
    6. Fry on both sides, remember that the frying process goes very quickly.

    Now let someone in the household try to say that beef liver is not tasty. You can serve this dish as a side dish with rice, pasta, potatoes, or simply prepare a salad of fresh vegetables - tomatoes and cucumbers.

    Pork liver cutlets

    You can make cutlets from any liver, although pork may seem fatty. To make it less high in calories and more healthy, you need to add a little boiled rice to the minced meat. Then you don’t have to prepare a side dish, but serve salad or sliced ​​fresh vegetables with the cutlets.

    Products:

    • Pork liver – 500 gr.
    • Rice – 100 gr.
    • Chicken eggs – 1-2 pcs.
    • Onions – 1-2 pcs.
    • Starch – 1 tbsp. l.
    • Salt (to the hostess’s taste)
    • Dill and a mixture of ground peppers.
    • Vegetable oil for frying cutlets.

    Algorithm of actions:

    1. At the first stage, you need to prepare the rice - boil it in a large amount of salted water until tender. Drain in a colander.
    2. While the rice is cooking, you can grind the pork liver along with the onions into minced meat using a meat grinder or a newfangled blender.
    3. Send the rice cooled to room temperature to the minced meat, add starch, and beat in the eggs. Add salt, hot ground pepper and allspice (also ground) pepper. Dill – washed, dried, finely chopped – perfectly complements this ensemble of aromas.
    4. Form cutlets with a spoon and place in hot oil. Fry on both sides, transfer to a beautiful dish, garnish with herbs.

    Pork liver cutlets with rice do not need a side dish, but vegetables will be just right!

    How to cook liver cutlets with semolina

    Each housewife has her own secrets for good minced liver: some use a mix of different herbs and spices, others add onions, not fresh, but sautéed in oil. Another option is to use semolina rather than flour or starch. It holds the ingredients together well, the cutlets will be dense and fluffy.

    Products:

    • Liver (no difference - pork, beef or other) - 500 gr.
    • Semolina – 5 tbsp. l.
    • Chicken eggs – 1-2 pcs.
    • Onions – 1 pc. medium size.
    • Garlic – 2 cloves.
    • Sour cream – 2 tbsp. l.
    • Salt.
    • Spice mixture.
    • Vegetable oil (needed for frying).

    Algorithm of actions:

    1. The first stage is the preparation of the liver mince itself. To do this, rinse the liver and remove films. Cut beef or pork liver into pieces; you don’t have to cut poultry liver, it’s already small in size. Grind using an old-fashioned meat grinder or a fancy blender.
    2. Using the same assistant (meat grinder/blender), chop the onion and garlic (after peeling and rinsing them).
    3. Add semolina and eggs, salt and spices to the almost finished minced meat. Minced meat that contains flour or starch can be immediately sent to the frying pan. The minced liver with semolina should sit for a while (from 30 to 60 minutes). During this time, the cereal will swell, the minced meat will become denser in consistency, and the cutlets will become more tasty as a result.
    4. Fry in heated vegetable oil until cooked, turning over. You can put it in the microwave for a few minutes to simmer.

    The tasty and appetizing dish of the day is ready, the time for preparation is minimal (which many housewives will appreciate), and the taste is extraordinary!

    Recipe for liver cutlets in the oven

    It is known that liver is rich in vitamins, amino acids and iron, but at the same time it is quite fatty, and it is also prepared by frying, albeit in vegetable oil. For those who don’t like fried food or are watching calories, housewives are ready to offer a recipe for liver cutlets in the oven. It does not require a large amount of vegetable oil, but it pleases with its beautiful appearance and, naturally, taste.

    Products:

    • Liver, preferably chicken – 500 gr.
    • Raw potatoes – 2 pcs.
    • Onions – 1 pc.
    • Oatmeal - ¾ tbsp. (can be replaced with semolina).
    • Chicken eggs – 1 pc.
    • Salt.
    • Ground coriander – 1 tsp.
    • Breadcrumbs for breading.
    • Oil (for greasing the pan).

    Algorithm of actions:

    1. Remove films from the liver, rinse with water, and dry using paper towels.
    2. Peel the onion and raw potatoes, chop the potatoes. Place everything together in a meat grinder and grind.
    3. Also, pass oatmeal through a meat grinder; if semolina is used, then immediately add it to the minced meat.
    4. Leave for a while for the flakes/semolina to swell. Now all that remains is to beat in the egg, add salt, and add coriander.
    5. When forming cutlets, moisten your hands with water or vegetable oil, then the minced meat will not stick.
    6. Form into medium-sized cutlets, roll in breadcrumbs, and place on a greased baking sheet.
    7. Baking time is from 20 to 30 minutes at a temperature of 200 degrees.

    Liver cutlets are a good dish for those people who understand the benefits of liver, but cannot bring themselves to eat it in its usual fried form. Beef or pork liver must be cleaned of films.

Good housewives know how tasty and healthy liver cutlets are, but not everyone has the correct recipe for making them. Despite the fact that chicken, pork and beef liver differ from each other both in taste and vitamin content, each of them is useful in its own way. So, if a dish is prepared from fresh (high-quality) liver, observing all the subtleties of preparation, it will be able to provide the human body with a daily dose of essential substances, such as vitamins A and B, iron, calcium, phosphorus, zinc, copper and many amino acids.

Liver cutlets are very healthy. So be sure to prepare them.

A particularly valuable property of the liver is considered to be its high content of vitamin A, which helps strengthen teeth, hair, improve vision, normalize the functioning of the urinary system and increase brain activity. The liver is especially useful for pregnant women and small children. The healthiest thing is beef liver. It has a rich dark red color and a specific bitter taste. It is recommended to soak beef liver in milk before cooking to remove bitterness.

But the most tender is veal liver. To prevent it from losing its tenderness and juiciness, it should not be subjected to prolonged heat treatment. Pork liver is similar in quality and usefulness to beef liver. It is also a little bitter and requires pre-soaking. Many consider lamb liver to be a true delicacy. If you cook such a liver according to all the rules, you will get a tender, soft dish with a slightly sweet taste.

One of the most common liver dishes is cutlets, which are loved even by those who are not particularly fond of offal. They can also be prepared from chicken liver. Below are the most successful recipes with photos.

It is better to choose beef liver

When choosing liver, you should pay attention to its color, structure and smell. There should be no plaque or stains on it. It is advisable to buy the liver chilled rather than frozen. Firstly, during freezing it loses some of its beneficial and taste qualities, and secondly, it is more difficult to detect defects on frozen liver.

You can make liver cutlets from pork, beef or chicken liver. Whichever one you choose, you still need to prepare it. You will need to remove the film from beef and pork liver and cut out all the veins. To rid chicken liver of bitterness, it is better to soak it in hot water for a few minutes.

There are many options for how best to prepare cutlets; many change the recipe by adding bread crumbs, previously soaked in milk, or rice. Chicken liver cutlets turn out incredibly tasty and juicy, and the cooking process itself is simple and quick, which is important. In order to make the recipe for cutlets with lard, you will need:

  • 1 kg chicken liver;
  • 2 chicken eggs;
  • 1 onion;
  • 100 g salted or smoked lard;
  • 4–5 tbsp. spoons of flour;
  • 4 tbsp. spoons of vegetable oil;
  • salt, pepper, seasonings to taste.

As stated above, the first thing to do is to separate the liver from the vessels and film, and then grind it using a meat grinder or blender. Grind the lard and onions too and add to the liver. Break raw chicken eggs into the resulting mass, add salt, ground black pepper, spices and mix everything thoroughly. Gradually add flour, mixing well so that no lumps remain. The consistency of the minced meat should resemble pancake dough.

When the minced meat is ready, we begin to prepare the cutlets. Place the minced meat in a frying pan heated with a small amount of vegetable oil using a tablespoon, forming cutlets. Fry over high heat, uncovered, on one side and the other for a few minutes. The liver must be cooked quickly, but blood should not be allowed to remain inside the cutlets.

When an appetizing crust appears on the cutlets, remove them from the pan. Delicious and juicy chicken liver cutlets are ready!

The dish can be served with or without a side dish, it all depends on how you like it best. This recipe can also be used to make pork or beef liver cutlets.

Grind the liver, add flour or semolina, onion and spices to it

Cutlets with rice and garlic

Making liver cutlets with rice and garlic is as easy as any other liver cutlets. But housewives especially like this recipe with photos, because this way they turn out not only very tasty and tender, but also satisfying. And garlic added to the minced meat will add a touch of piquancy to the dish. Pork, chicken or beef liver is suitable for these cutlets. Ingredients for making cutlets with rice and garlic:

  • 0.5 kg of liver (chicken, pork or beef);
  • 50 g rice;
  • 2 chicken eggs;
  • 3 cloves of garlic;
  • 3 tbsp. spoons of vegetable oil;
  • salt, ground pepper, spices to taste.

This recipe is similar to the previous one. First, you need to remove the film from the liver, cut out the vessels and soak briefly in cold water. Then the liver needs to be dried and cut into small pieces. What should you do next? Grind the pre-boiled rice along with the liver and garlic through a meat grinder or using a blender. Beat chicken eggs into the prepared mass, add salt, ground black pepper and seasonings to taste, mix well until a homogeneous consistency is obtained.

Form the cutlets with your hands or pour the minced meat into the pan with a spoon

Next, with wet hands, you need to mold cutlets from the minced meat and place them in a preheated frying pan with vegetable oil. Fry the liver cutlets over high heat (2-3 minutes on each side), uncovered, until golden brown. It is best to serve liver cutlets with rice and garlic with sour cream. Since the cutlets turn out to be very filling, it is enough to serve fresh vegetables as a side dish.

Variant of cutlets with the addition of semolina

This wonderful recipe for cutlets with semolina (look at the photo) will surely appeal to every housewife, because semolina makes liver cutlets fluffy and incredibly soft. Unlike the option described above, cutlets with semolina have a more pronounced liver taste. In order to prepare liver cutlets with semolina, you will need:

  • 0.5 kg of liver (chicken, beef or pork);
  • 5 tbsp. spoons of semolina;
  • 1 chicken egg;
  • 2 tbsp. spoons of sour cream;
  • 1 onion;
  • 2–3 cloves of garlic;
  • 3 tbsp. spoons of vegetable oil.

As the original recipe for preparing minced meat describes, the most important thing is to soak the liver and also get rid of the film and veins. If you neglect this rule, you can hopelessly ruin the liver cutlets. Using a meat grinder or blender, grind the prepared liver along with onions and garlic. Add semolina, sour cream, egg, salt, ground black pepper and spices to taste to the resulting mass. Mix everything thoroughly and wait 30–40 minutes until the semolina swells.

Be sure to treat yourself and your loved ones to liver cutlets!

In a preheated frying pan with vegetable oil, place the minced meat with a tablespoon dipped in water, forming cutlets of the desired size. Fry the liver cutlets for a few minutes on each side. Next, transfer them to a baking dish and cook until fully cooked in the microwave (about 2-3 minutes). If you are on a diet or preparing a children's menu, you can bake liver cutlets in the oven. Another, but no less tasty way to prepare diet cutlets would be to lightly fry them in a frying pan, and then bring them to full readiness in a double boiler.

You can serve liver cutlets with semolina with any side dish: rice, potatoes, buckwheat porridge, or just fresh vegetables. If desired, you can complement the taste of the cutlets with ketchup or sour cream sauce.

Whatever recipe you choose, whatever you cook, be it liver cutlets, meat and fish cutlets, or any other dish, remember that it is advisable to cook in a great mood, only from fresh ingredients, and then the dish will turn out tasty and healthy! Bon appetit!