Cutlets from chicken liver

Ironically, but the recipes for cooking dishes from chicken liver is not so much. Why is it so unjustly seeking to bypass this original and simple dish? The reasons, most likely, can be several, here are some of them:

- perhaps someone just is negative about chicken offal;

- for someone, the liver is too delicate a product, which requires special care in cooking;

- people just do not know how many delicious dishes can be made from chicken liver.

For true connoisseurs of this delicacy, we offer a unique recipe - cutlets from chicken liver. When choosing a chicken liver, pay attention to its shape and color. A quality product will consist of whole pieces and have a bard color. Refuse to purchase liver light brown color, since this color indicates that the product was repeatedly frozen, and this can not but affect the taste in the negative direction.

So, how to make cutlets from the liver?

To begin with, rinse the liver thoroughly. It will take about 500 grams for 14 potatoes. After the liver is washed, pour it on with boiling water until it becomes whitish. It is believed that after such a "scalding" chicken liver cutlets will not be bitter. Then it is necessary to twist the whole liver through a meat grinder, where afterwards it is still necessary to add 1 whole bulb and 1 raw potato, also twisted through a meat grinder. If you want to replace the potato, you can make cutlets from the liver with a manga. Manka will perfectly replace the potatoes when frying. Next in the mixture you need to break one egg, add pepper, salt, any spices to your taste. Here it is worth mentioning - the liver itself is a very fragrant product and practically does not require the addition of spices.

To better maintain the form in the mince from the liver, add a little flour. As a result, you should get a liquid dough, almost like a pancake, which due to the color of the liver will not be very pleasant to look at. But you should not frighten it, because it does not affect the taste.

In general, the process of making cutlets from chicken liver is no different from cooking cutlets from ordinary minced meat, but their taste will be much more tender and piquant.

Form a cutlet from such a test you will not work, so spread the cutlets from the chicken liver into a frying pan with a spoon. Fry them from two sides, gently turning over so as not to spoil the appearance. Cutlets from the liver with a manga turn out to be thin, with something similar to a pancake.

Such cutlets can be served with garnish and even as an independent dish. Excellent option - just put the cutlet on a piece of bread and make a kind of a sandwich. Very tasty, satisfying and at the same time original.

The actual question remains how to make cutlets from the liver so that they do not fall apart in a frying pan. Here are some simple tips to help you avoid this oversight:

1. Lay the dough on a well-heated frying pan, then the crust will immediately be fried, and the cutlets will better keep the shape.

2. When kneading the dough, add a little starch, literally half a teaspoon. Such a small amount will not affect the taste, but will give the cutlet a more decorated appearance and will not allow it to collapse when turned over.

3. If you decide to make chicken liver cutlets without flour and mango, then add crumbs of their breadcrumbs into them. It will absorb excess moisture and the dough will not turn out so liquid. At the end of the taste, this cutlet will not be reflected.

4. If you like dishes with garlic, then it should be added to the ready-made cutlets, just squeezing a couple of denticles into a container, where they "reach". A slight aroma of garlic will be present, but it does not break the taste of the liver itself.

Bon Appetit!