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Pork liver cutlets
Pork liver cutlets are a great way to diversify your diet with a delicious and healthy dish. Pork liver is rich in iron and vitamins; however, its specific taste and possible bitterness may not appeal to everyone. Cutlets made according to this recipe turn out soft, tender, and with no hint of bitterness. They are even enjoyed by children.
The whole secret lies in the proper preparation of the liver before cooking and the special ingredients that make the minced meat especially tender.
Caloric content: 116 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Necessary products for preparing liver cutlets from pork liver.
- pork liver - 500 g;
- egg - 1 pc;
- onion - 1 pc;
- flour - 2 tbsp;
- sour cream - 1 tbsp;
- ground pepper - 2 g;
- salt - 3 g;
- sugar - 1 tsp;
- milk - 150-200 ml;
- refined oil.
Preparation
- The pork liver needs to be soaked beforehand to remove bitterness. For this, dissolve a teaspoon of sugar in milk.
- Remove the membranes and large veins from the liver. Cut it into small pieces and place it in a container with the prepared milk for 20 minutes. Then drain the milk, placing the pieces of liver on a colander.
- Peel the onion and cut it into small wedges.
- Pass the pieces of liver and onion through a meat grinder until you get a homogeneous minced meat.
- Thanks to the onion, the minced meat acquires fluffiness and tenderness, making the cutlets especially juicy.
- Beat one chicken egg into the obtained minced meat - it binds the ingredients and prevents the cutlets from falling apart.
- Add salt and black ground pepper to the minced meat according to the recipe. Mix the mass well.
- Add a tablespoon of sour cream, which will make the cutlets softer and more tender.
- Sift in 2 tablespoons of flour; it will give the minced meat the necessary thickness.
- Mix the minced meat thoroughly until a homogeneous consistency is reached. It should resemble batter for pancakes. Let the minced meat sit for 20 minutes.
- In a preheated skillet, pour in a little oil. Use a spoon to drop the minced meat, forming cutlets. Fry over medium heat for 2 minutes on each side until golden brown.
- Transfer the fried cutlets to a deep skillet, add 1-2 tablespoons of water, cover with a lid, and simmer on low heat for another 5-10 minutes to ensure the cutlets are as juicy as possible.
- Liver cutlets are delicious both hot with a side dish and cold, for example, in sandwiches for a snack in nature or on the road.
Helpful tips from the author:
- If the liver is tough, increase the soaking time in milk to 40 minutes.
- For additional aroma, you can add a clove of garlic or a pinch of nutmeg to the minced meat.
- Do not make the cutlets too thin; they may lose juiciness when frying.
Frequently asked questions about the recipe
How to remove bitterness from pork liver?
Soak the liver in milk with a teaspoon of sugar for 20-30 minutes. This is a proven way to get rid of bitterness.
Can I use a different liver for this recipe?
Yes, you can use beef or chicken liver, but the taste and texture will differ slightly.
What can I substitute flour with in the minced meat?
Instead of flour, you can use breadcrumbs or semolina in the same amount.
How long to store cooked cutlets?
In the refrigerator, the cutlets can be stored for up to 3 days; in frozen form - up to 1 month.
How and with what to serve liver cutlets
- With mashed potatoes or boiled rice.
- With buckwheat or pasta.
- With a light vegetable salad.
- On a slice of fresh bread with herbs and cucumber (sandwiches).
