Liver cutlets with semolina

Liver cutlets with semolina from the recipe below turn out tender and juicy. However, making them requires some adjustments to the recipe. Pork liver sometimes imparts a bitterness to dishes made from it. Therefore, to remove the undesirable bitterness, this offal should ideally be soaked in milk beforehand.

Caloric value: 228 kcal per 100 grams of the dish.

Ingredients

• pork liver - 500 g;
• loaf - 1-2 slices;
• pork fat - 100 g;
• egg - 1 pc;
• semolina - 4 tbsp;
• garlic - 1 clove;
• onion - 1 pc;
• salt;
• black pepper - ½ tsp.

Cooking process

1. Ingredients for making liver cutlets with semolina.

2. Prepare the liver. Remove any membranes from the liver, wash the offal. Then, cutting the liver into pieces, soak it completely in milk for 30 minutes. After that, rinse the pieces of liver with clean water. Do not discard the milk; soak a couple of slices of loaf in it. Cut off the crusts from the slices, and place the pieces of crumb into the milk for 5-10 minutes to swell.

3. Cut the peeled onion into pieces for easier grinding in a meat grinder.

4. The liver minced in a meat grinder forms a liquid mass, making it difficult to fry cutlets.

5. To thicken the liver filling for the cutlets, add semolina to it. Pork fat, minced in the meat grinder, will also add thickness to the liver filling. Squeeze the swelled loaf slices from the liquid and pass them through the meat grinder together with the pieces of onion.

6. To bind the filling, add the whipped egg white, which will also give fluffiness to the cutlets.

7. Finely chop the garlic clove and add the garlic to the filling. Also, for aroma, add ground pepper to the filling.

8. After salting, mix all the ingredients of the liver filling in a bowl, leaving it for 10-15 minutes for the semolina to swell in the filling. Then, using a spoon, scoop the filling and place it in a hot frying pan with refined oil.

9. Liver cutlets cook quickly, about 2 minutes on each side. Placing the liver cutlets in a small roasting pan, add a spoonful of oil and a couple of spoons of water. Simmer the cutlets under a closed lid in the roasting pan for 15 minutes.

Serve the ready liver cutlets with semolina at the table. Bon appétit.