Chicken liver cutlets - they are the most tender! Cooking chicken liver cutlets with semolina, flour, bread, vegetables, rice, mushrooms

Chicken liver cutlets - they are the most tender! Cooking chicken liver cutlets with semolina, flour, bread, vegetables, rice, mushrooms

Chicken liver is very tender, and the cutlets from it turn out just wonderful.

They come to taste without exception.

In this case, you can cook them for some half an hour.

Chicken liver cutlets - general cooking principles

Chicken livers before use, well washed, remove visible films, you can clean off the fat. Then the product is placed in a combine or minced through a meat grinder. The essential ingredient of the cutlet mass is eggs.

What else can be added to mince:

• vegetables (onions, carrots, garlic, pepper and others);

• flour or substitutes (oatmeal, semolina);

• cereals (rice, buckwheat);

• spices (any);

• bread (not always used).

Usually, the mass for liver products is not very thick and is intended to be set with a spoon. Cutlets are laid in preheated butter and fried until cooked. The breading is not used, as well as manual molding.

Recipe 1: Chicken liver burgers with flour

Recipe is the simplest chicken liver cutlets, in which flour is added. Fry products in oil in a pan, like pancakes.

Ingredients

• 0.5 kg of the liver;

• onion head;

• 2 cloves of garlic;

• egg;

• 5 tablespoons of flour;

• 1 pinch of baking powder;

• spices;

• oil for frying.

Cooking

1. Wash the liver and remove visible films from the pieces. We twist through the meat grinder together with the peeled onion.

2. Add a clove of garlic, followed by an egg and put the flour. Stir, add ripper. You can put a little soda or add nothing at all. Then the chops will be tighter.

3. Season with spices. This is not only salt, but also any seasoning. You can take a mixture of spices for chicken or meat, add a little green.

4. Stir the minced meat with a spoon and you can begin to fry the patties.

5. In the heated oil spread a lot of spoon in the form of rounded fritters. Fry on both sides until golden brown. 6. We take out on paper napkins to remove excess oil.

Recipe 2: Chicken liver “Lush” cutlets with semolina

Semolina is added not only to the minced meat, but also to chicken liver patties. The croup absorbs moisture, swells and makes the products fluffy, light and tender.

Ingredients

• 0.3 kg liver;

• onion head;

• 3 spoons of semolina;

• salt;

• 1 egg;

• pepper;

• butter.

Cooking

1. Twist the onions with the washed liver.

2. Add the egg and spices, stir.

3. Enter semolina and leave the resulting stuffing for half an hour. You need to give semolina a good swell. Mass becomes thicker.

4. Pour oil into the pan, the layer should be about four millimeters.

5. We collect the minced liver with a spoon and lay out chubby meatballs.

6. Fry on medium heat for three minutes on each side.

7. If there are fears that the products inside remain raw, then you can cover the pan and a little sweat. But you should not reduce the fire to a minimum, otherwise the meatballs will be saturated with butter and become fatty.

Recipe 3: Chicken liver cutlets with bread

Recipe for full-fledged chicken liver cutlets, to which bread is added. We use only stale bread, which is not less than two days.

Ingredients

• liver 0.4 kg;

• 0.25 kg of bread;

• 0.15 kg of onions;

• 0.2 liters of milk;

• 1 egg;

• 2 tablespoons of flour;

• spices;

• butter.

Cooking

1. Fill the bread with milk, after cutting off the crust. Let stand for about twenty minutes, then we live out.

2. Peeled films and washed pieces of liver are cut and twisted through a meat grinder together with bread.

3. Clean the onion heads and grind too.

4. Add spices to the minced meat, put the egg, flour and stir well for a minute, the mass should be homogeneous and quite thick.

5. Pour the oil, put a griddle on the stove.

6. Spread the chop with a spoon. It is not necessary to smear, let them be plump and rounded. Fry for three minutes on moderate heat. 7. As soon as the stuffing is over, return all the patties back to the pan and carefully lay them out.

8. Pour 50 ml of water (you can take broth, tomato juice, sour cream, cream) and simmer for about five minutes.

Recipe 4: Chicken liver cutlets with rice

For the preparation of liver cutlets for this recipe will need a round rice. Wheat flour is also added to the mince, which can be replaced with ground oatmeal or semolina, if desired.

Ingredients

• liver 0.5 kg;

• 0.1 kg of rice;

• 4 tablespoons flour;

• one onion;

• one egg;

• clove of garlic;

• seasonings and oil.

Cooking

1. Boil the washed rice in ordinary boiling water, drain the liquid and cool it.

2. Cut a large onion into small cubes and fry in a spoon of butter. It is not necessary to put a lot of fat so that it does not subsequently thin the stuffing.

3. We twist the liver with and garlic, add rice, then fried onion and put the flour, but not all at once. We adjust the density of the cutlet mass, it must be hard to mix and stretch. Season with salt and other spices.

4. As usual, heat the butter on the stove, spread the chops with a spoon and fry from both sides until done.

5. Rice liver cutlets can be consumed dry, but it is more tasty if steamed in a tomato or sour sauce.

Recipe 5: Chicken liver cutlets with vegetables

A special feature of these chicken liver patties is the addition of roasted vegetables in minced meat. This technique makes the products very juicy and fragrant. The recipe uses onions with carrots and peppers. But you can exclude or add something. No less tasty burgers are obtained with slices of eggplant, zucchini or pumpkin.

Ingredients

• 2 pcs. Luke;

• one carrot;

• 2 eggs;

• liver 0.5 kg;

• 1 Bulgarian pepper;

• 2 cloves of garlic;

• 3-4 tablespoons of flour;

• butter;

• salt and pepper.

Cooking

1. Pass on the diced onion in oil.

2. As soon as the onion slices become transparent, add the grated carrot and finely chopped sweet pepper in a couple of minutes. Fry two more minutes, turn off and cool. 3. While vegetables are cooling down, we twist the washed chicken liver and garlic in a meat grinder.

4. Combine both masses and add eggs to them, followed by spices and flour. Stir the minced meat with a spoon and set for half an hour in the fridge. Mass a little stronger.

5. We get minced meat and fry patties in oil. In size, they can be arbitrary, it is important only to bake the lozenges inside so that they do not remain raw.

Recipe 6: Chicken liver cutlets with oatmeal

Option not only delicious, but also very healthy chicken cutlets from the liver. Used instant oatmeal. You can take the cereal without cooking, it also fits.

Ingredients

• 0.5 cup oatmeal;

• 0.5 kg of the liver;

• 1 egg;

• 0.5 buns of dill;

• 1 clove garlic;

• salt;

• butter;

• one onion head.

Cooking

1. We twist the liver and onions with garlic through a meat grinder. If desired, the onion head can be finely chopped and fried in a griddle.

2. Add egg, trace and flakes. Mass salt, stir and forget about her for about forty minutes. If the room is hot, you can put the stuffing in the refrigerator. The flakes swell, the mass will become thick.

3. We wash the dill, chop and send it to the mince, mix well and you can proceed to the heat treatment.

4. Put the cutlets in the hot oil and fry until ruddy color.

5. Or prepare the diet option. To do this, lay out a spoon on a silicone mat and bake in the oven until tender. On average, it will take about 12 minutes at 200 degrees.

Recipe 7: Chicken liver cutlets with mushrooms

For liver cutlets for this recipe need mushrooms. You can take the familiar champignons or use any other mushrooms, but pre-boiled in salted water for at least 20 minutes.

Ingredients

• 0.5 kg chicken liver;

• 0.25 kg of fresh champignons;

• 1 onion;

• 50 grams of hard cheese;

• 1 scoop of sour cream;

• salt pepper; • butter;

• 1 egg;

• parsley;

• 3 tablespoons of flour.

Cooking

1. Cut champignons into small cubes and also onions, send everything to the frying pan and fry over medium heat until almost ready. It takes about ten minutes. In the end, you can salt a lot.

2. While the mushrooms are cooling, we twist the chicken liver.

3. We rub cheese and we send to forcemeat.

4. Add the chopped parsley, put the recipe sour cream, egg and spread the cooled mushrooms. Stir, fill mince with salt and black pepper.

5. It remains to add a couple of spoons of flour and you can fry the chops.

Recipe 8: Chicken liver cutlets with potatoes

The peculiarity of this recipe is not only the addition of potatoes, but also very tasty cream sauce. It wonderfully complements the dish and makes the taste full. Another plus of this recipe is that it is very economical. From this amount of ingredients you get a large number of cutlets.

Ingredients

• 0.5 kg of the liver;

• 4 eggs;

• 2 potatoes;

• a glass of flour;

• 3 pcs. Luke;

• spices;

• butter.

For the sauce:

• 0.2 kg sour cream;

• 3 cloves of garlic;

• 4 sprigs of dill;

• 3 tablespoons of soy sauce;

• 1 pinch of pepper;

• You can add sweet paprika.

Cooking

1. Twist the liver with onions through a meat grinder. Add eggs and flour to them, put spices and stir.

2. We clear potatoes and three on a fine grater. Putting in the liver mass. Juice does not need squeezing, flour will absorb it.

3. Stir the minced meat thoroughly and cook the cutlets immediately, until the potatoes turn dark.

4. Pour an oil layer of 3-4 millimeters into the pan and heat well.

5. Spread the chops with a spoon, flush and turn. Now turn down the heat and cook under the lid for five minutes.

6. Put the finished burgers in another dish and overcook the rest of the mince.

7. For the sauce, mix with sour cream chopped garlic, chopped greens. Add soy sauce, pepper and stir well. Let stand for ten minutes to taste revealed. 8. When serving, pour the liver patties with fragrant sauce.

Chicken liver patties - tips and tricks

• To make fried liver cutlets juicy and soft, at the end of cooking, pour some water into the pan and let them stew for three minutes under the lid. But the liquid must be quite a bit, otherwise the products will forge.

• If the liver stuffing turned out to be liquid, then not patties but fritters will learn. You can thicken the mass with semolina or flour. Well done with this task oatmeal. But first they need to grind a little, and then let them swell in the cutlet mass.

• If there are too many chicken liver cutlets, you can always put a part in the freezer. They tolerate freezing and thawing at room temperature, in a microwave oven or in a pan. You can also freeze raw minced meat if there is no time to fry or oil has run out.

• Liver quite a bit? It's not a problem! In the stuffing, you can add lightly roasted cabbage, eggplant, pumpkin and any other vegetables. Liver patties with buckwheat, rice and other cereals are tasty.

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