Pork liver cutlets

Pork liver cutlets are a very valuable product in terms of their biological properties. Due to the presence of specific iron protein proteins in the liver, such as ferritin, it has a positive effect on the process of hemoglobin formation. If you eat liver once a week, you won’t know about anemia.

Classic liver cutlets from pork liver in a frying pan

This recipe follows all the canons of preparing liver cutlets, so it can safely be called a classic. In addition to the main ingredient - pork liver, the recipe uses onions, flour, sour cream and milk.

1. 
   How to cook juicy pork liver cutlets? The taste of the future dish directly depends on the quality and freshness of the liver. If you choose a whole offal, it must weigh at least 2 kg.This indicates that the animal was healthy. Often the liver has a slightly bitter taste. To get rid of this taste, dissolve granulated sugar in milk.
2. 
   Soak the pork liver in the resulting solution, after first removing the film from it and cutting out the vessels. After 20-25 minutes, remove the liver pieces from the milk and granulated sugar solution and, if desired, rinse under running water.
3. 
   Peel the onion, rinse it and cut it into large pieces.
4. 
   Grind the pieces of liver and onion in a meat grinder. In this case, use a nozzle with a large mesh.
5. 
   The minced liver will not be very liquid, but will have a certain structure, since it was twisted with onions and onto a large nozzle, which will allow future cutlets to better keep their shape.
6. 
   Beat an egg into the resulting minced meat. Salt and pepper to taste. To make the cutlets tender, also add sour cream. Mix all ingredients well.
7. 
   Next, add wheat flour to the resulting mass. Mix the liver mass thoroughly again and place in a cool place for 20-30 minutes.
8. 
   Heat the sunflower oil in a frying pan and place the liver cutlets on it, forming them with a spoon. Place fairly thick cutlets at a distance from each other and fry them for 2-3 minutes on each side.
9. 
   After frying all the cutlets, transfer them to a deep bowl (cast iron frying pan, duck pot), add 2-3 tbsp. water and simmer covered for 10 minutes.
10. 
    Liver cutlets are not only an excellent hot dish, but also an excellent cold appetizer that makes delicious sandwiches.

Bon appetit!

Lush pork liver cutlets in the oven

Liver cutlets in the oven are a dietary dish that will appeal not only to adherents of proper nutrition, but also to real gourmets.

Cooking time: 1 hour 15 minutes.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pork liver – 600 gr.
• Wheat flour – 2 tsp.
• Egg – 1 pc.
• Semolina – 30 gr.
• Onions – 2 pcs.
• Sour cream – 20 gr.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for greasing parchment

Cooking process:

1. First of all, we examine the liver. We remove the film and cut out all the veins so that their bitterness does not spoil the taste of the cutlets. After all excess has been removed, rinse the liver thoroughly under running water, pat dry with a paper towel to remove moisture and cut into small pieces (determine the size to suit your meat grinder).

2. Pass the liver pieces through a meat grinder. To do this, we use a nozzle with a large mesh.

3. Peel the onions, rinse and cut into small cubes. You can chop the onion along with the liver in a meat grinder, but chopped into small cubes will make the minced meat less watery.

4. Add chopped onion to the minced meat, beat in a chicken egg and add semolina. Add salt and ground black pepper to taste. Mix the ingredients until smooth and leave for at least 30 minutes. During this time, the semolina will absorb excess moisture and the liver cutlets will keep their shape perfectly.

5. At this time, preheat the oven to 180°C, cover the baking sheet with parchment and grease with a small amount of vegetable oil. If you are using a silicone or non-stick mat, then there is no need to lubricate its surface with vegetable oil.Place the finished liver mass on a baking sheet using a spoon and form neat oval cutlets. Leave 1.5-2 cm gaps between the cutlets. This is necessary so that the cutlets do not stick to each other. Place the baking sheet with cutlets on the middle level of the preheated oven and bake for about 15 minutes. During this time, a golden brown crust forms on the cutlets. Take out the baking sheet, grease the surface of the cutlets with sour cream and bake for another 5 minutes.

6. Healthy and satisfying cutlets are ready. An excellent side dish for them would be mashed potatoes and buckwheat porridge.

Bon appetit!

Delicious pork liver cutlets with semolina

Very tasty and juicy liver cutlets can be prepared with the addition of semolina and lard. Try it, you will surely like these delicious cutlets!

Cooking time: 1 hour 50 minutes.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pork liver – 500 gr.
• Milk (water) – 150 ml.
• Lard – 120 gr.
• Onions – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Egg – 1 pc.
• Garlic – 1 clove
• Semolina – 3 tbsp.
• Wheat flour – 2 tbsp.
• Parsley – 1 bunch
• Vegetable oil - for frying

Cooking process:

1. Wash the pork liver, remove the transparent film and veins, cut into pieces. Place the chopped liver in a bowl and pour in milk. If there is no milk, plain water will do. Leave for 1 hour. This time is enough for the bitter taste of the liver to go away and not spoil the taste of the finished dish. Then rinse the liver under running water and dry with a paper towel. We also cut fresh lard into small pieces.

2. Place pieces of soaked liver into a blender bowl and beat until minced.If you don't have a blender, you can use a meat grinder. This will not affect the shape and taste of the liver cutlets.

3. Transfer the chopped liver to a deep bowl. Peel the onions, wash them and cut them into small pieces. Place lard and onion in a blender bowl and grind until smooth.

4. Add the resulting mass to the minced liver. Add salt and black pepper to taste.

5. Peel the garlic clove, pass it through a press and add it to the minced meat. Beat the egg there and add the semolina. Mix the mass well.

6. Wash the parsley under running water and chop finely. Add to the minced meat.

7. Mix the mixture again and let it stand for 10 minutes.

8. Add flour. We focus on the consistency of the liver mass. If it is not watery, and the semolina needs to absorb excess moisture, then 1 tablespoon of flour is enough. Mix the minced meat again.

9. Heat the frying pan, pour in vegetable oil. We form cutlets by placing them in a frying pan with a tablespoon. Fry for 2-3 minutes on each side. Thus, we fry cutlets from all the resulting minced meat.

10. Preheat the oven to 180°C. Place the fried cutlets in a dish suitable for use in the oven (preferably with a lid) and cook for another 10-15 minutes.

11. Serve fluffy and juicy cutlets hot, adding a vegetable side dish.

Bon appetit!

Step-by-step recipe for making pork liver cutlets with carrots

Vegetables such as carrots, onions and garlic not only make pork liver cutlets tastier and juicier, but also help to better absorb all the microelements, vitamins and amino acids contained in the liver.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Pork liver – 1 kg
• Wheat flour – 150-200 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Water – 250 ml.
• Vegetable oil - for frying
• Salt – 1 tsp.
• Soda – 0.5 tsp.

Cooking process:

1. Wash the pork liver, remove the film and veins from it, if any. Cut into pieces and place in a bowl of water for 1 hour to remove the bitter taste.

2. At this time, peel the onions, carrots and garlic. Rinse the vegetables. Cut the onion and garlic into large pieces if you will mince them, or into small pieces if you will use unchopped vegetables. Grate the carrots.

3. Pass the liver, carrots, onions and garlic through a meat grinder using a coarse mesh attachment. Mix the dry ingredients (flour, soda, salt) so that the soda and salt are evenly distributed in the flour, and pour them into the resulting liver mass. Mix thoroughly. As a result, you should have minced meat with the consistency of thick oatmeal. If it comes out more liquid, then feel free to add more flour.

4. Pour vegetable oil into the frying pan and wait until it warms up. Place the liver cutlets in the pan, shaping them using a tablespoon. Then cover the pan with a lid.

5. After 2-3 minutes, remove the lid and turn the cutlets over. Cover the pan again with a lid and wait another 2-3 minutes, then check the cutlets for doneness (if you pierce them with a fork, there should be no traces of minced meat left on it).

6. Juicy and tasty liver cutlets with vegetables are ready.

Bon appetit!

Tender chopped pork liver cutlets

In this recipe, you will not need kitchen aids such as a meat grinder or blender, because we will simply cut the pork liver with a knife. Add flavor and juiciness with onions and seal the cutlets with a mixture of potato starch, mayonnaise and eggs.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pork liver – 500 gr.
• Onions – 1 pc.
• Lemon juice – 0.5 tsp.
• Egg – 1 pc.
• Mayonnaise – 2 tbsp.
• Potato starch – 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Rinse the pork liver well, remove film, veins and blood clots from its surface. Place the prepared liver in a bag and place it in the freezer for 25 minutes to freeze slightly. This will make it much easier to cut the liver into small pieces. After the time has passed, finely chop the frozen liver with a knife and place in a deep bowl.

2. Peel the onions, wash them and cut into small pieces. Transfer to a container with chopped liver. Squeeze half a teaspoon of lemon juice there. Mix well.

3. In a separate container, whisk the egg, potato starch and mayonnaise.

4. The mixture should be homogeneous, without lumps.

5. Salt and pepper the liver and onions to taste. Then fill with the resulting liquid mixture. Mix everything thoroughly. Cover the bowl with minced meat with a lid or cling film and place in the refrigerator for an hour.

6. After an hour, heat the frying pan, pour sunflower oil into it and heat thoroughly. Using a tablespoon, form round patties and place them in the pan.

7. Chopped pork liver cutlets should be fried until golden brown on each side (approximately 3-4 minutes on each side)

8.The cutlets are ready. Serve them with fresh vegetables.

Bon appetit!

Liver cutlets through a meat grinder with onions

For juiciness and a brighter taste, onions are usually added to liver cutlets. In the same recipe, a fairly large amount of garlic will be used, which will add additional piquancy to our cutlets.

Cooking time: 60 min.

Cooking time: 25 min.

Servings: 8.

Ingredients:

• Pork liver – 800 gr.
• Egg – 2 pcs.
• Onions – 1 pc.
• Garlic – 4 cloves
• Salt - to taste
• Ground black pepper - to taste
• Flour – 100 gr.
• Vegetable oil - for frying

Cooking process:

1. The process of preparing any dish begins with the selection and purchase of the main ingredient. In our case, it is pork liver. High-quality pork liver should be slightly shiny and rich in color. If the liver is light, slippery and has a sour smell, then it is already spoiled. Before cooking, rinse and pat dry with paper towels. Remove film and blood clots. To make it easier to remove the film, it is recommended to freeze the liver a little by placing it in the freezer for 15-20 minutes. Cut the prepared liver into pieces. Peel the onions, rinse and cut into large pieces. Peel the garlic cloves and rinse.

2. Grind pieces of liver, onion and garlic cloves through a meat grinder using a fine grid attachment.

3. Beat eggs into a container with chopped liver and vegetables. Add salt and ground black pepper to taste, as well as sifted wheat flour. Mix everything thoroughly until smooth and leave at room temperature for half an hour.

4. When the minced meat for the liver cutlets is infused, heat the sunflower oil in a frying pan.Using a spoon, place the cutlets onto the surface of the pan.

5. Fry the cutlets in enough oil on both sides until golden brown.

6. Easy to prepare and very tasty cutlets are ready. They go great with any side dishes.

Bon appetit!

Pork liver cutlets with rice

Pork liver is fattier than beef or chicken liver. To make the cutlets less caloric, you can add boiled rice to the minced meat. For liver cutlets with the addition of rice, you can not cook the side dish, but replace it with millet vegetables.

Cooking time: 60 min.

Cooking time: 40 min.

Servings: 5.

Ingredients:

• Pork liver – 0.5 kg
• Rice – 100 gr.
• Egg – 1 pc.
• Wheat flour – 80 gr.
• Onions – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Provençal herbs – optional
• Vegetable oil - for frying

Cooking process:

1. Let the rice cook (the recipe indicates the weight in dry matter). To do this, fill a pan with water and salt it. Since we need uncooked rice in the minced meat for cutlets, it is better to pour it into cold water and cook until tender over low heat with the lid half-closed.

2. Place the cooked rice in a colander and leave to cool.

3. While the rice is cooling, wash the liver, remove the film from it and cut out the veins. Cut into pieces. Peel the onion, wash it and also cut into pieces. Place the liver and onion in a blender bowl, add salt and ground black pepper to taste, and Provençal herbs if desired.

4. Grind until smooth and place in a deep bowl. Thanks to the onion, the liver mass will become significantly lighter.

5. Beat an egg into the crushed liver mass and add boiled rice. Mix well.

6.Then add wheat flour. Add it in parts, adjusting the thickness of the minced meat.

7. As a result, the dough will turn out thick and the liver cutlets will be tall and not like pancakes.

8. Place neat cutlets in a heated frying pan with vegetable oil using a tablespoon. Fry over low heat on both sides, until golden brown.

9. These are the real cutlets you get from this recipe.

Bon appetit!