Recipe for delicious pork liver cutlets. Pork liver cutlets with semolina

Liver cutlets – healthy dish for the whole family. Liver contains essential vitamins and microelements, but in order to make it tasty, you need to know how to cook it properly. Just like fried cutlets, they may well turn out to be tough, bitter and tasteless.

Liver cutlets. How to cook properly?

The success of liver cutlets depends on the quality of the ingredients. Cutlets are made from chicken, beef, and pork liver. It is better to choose a chilled semi-finished product. If you have to take frozen liver, you need to defrost it at room temperature or on the bottom shelf of the refrigerator. Under no circumstances should it be used for liver cutlets. quick ways defrost: hot water, microwave oven. The structure of the liver will be hopelessly damaged.

When the choice is made, you need to prepare the liver: cut out veins, fat, films, vessels, if any. Then wash and pour over boiling water (this will remove the bitterness).

Next stage

Cut pork into pieces beef liver, chicken is small in size, so there is no need to chop it. Then you should make minced meat using a meat grinder, blender or other convenient equipment.

Often, lard with a small amount of meat is also twisted into such minced meat for liver cutlets.
To make the liver cutlets tasty, crushed meat is added to the minced meat. onion, garlic.
In order for them to keep their shape, they use starch, flour, soda (for fluffiness), and egg (for binding the ingredients).
In the case when the hostess struggles with flour, we suggest replacing flour with semolina.
You can do without additives altogether. The liver cutlet recipe tells you how to do this.
For an interesting taste, add rice, buckwheat, semolina, and oatmeal.
Vegetables also enhance and diversify the taste of liver cutlets: carrots, cabbage, potatoes, peas, zucchini.

All products are crushed, mixed into minced meat and fried in the form of cutlets in heated sunflower oil for two minutes. If you process delicate liver for a long time, the liver cutlets will come out dry and unappetizing. To ensure they are cooked accurately, make them thin.

Liver cutlets

An easy recipe for making pork liver cutlets. How to choose the right products. cooking secrets and what to serve delicious liver cutlets with.

30 min

150 kcal

5/5 (1)

For liver lovers, I want to present a very simple, but very healthy and tasty recipe. In him we're talking about on how to cook liver cutlets from pork liver. Although the recipe is extraordinary, it still manages to win your heart.

All housewives and every cook should have approximately the same recipe in stock just in case. It can save you in a situation if you don’t know what to serve for lunch, or if you have unexpected guests - you can make liverworts very quickly.

Kitchen appliances: cutting board; containers for all ingredients; pan; knife; blender or meat grinder; spoon.

Required Ingredients

How to choose ingredients for a recipe

For this recipe You will need liver that is not just fresh, but really high quality and healthy! You can determine freshness and quality by simply looking at the pork liver. Firstly, the liver has a shiny hue, it is not “dull” or dry.

Fresh liver must be moist. The main thing you should pay attention to is the color of the liver. Under no circumstances should it be dull. If the liver has this color, it means that the blood has left it a long time ago, and accordingly, such a product is stale.

The color of the blood itself inside the liver should be scarlet. If you are faced with the fact that the color of the blood is dark or any other, then do not take this liver, it is of poor quality.

Step-by-step cooking recipe

First, we need to cut the liver with a knife on a cutting board into absolutely any pieces you want. If there are any rough and hard places on the liver, then they need to be cut out. In this recipe we will use a blender, but if you don’t have one, you can resort to using an ordinary meat grinder, it’s no worse.
Place the chopped liver in a blender bowl and beat in one chicken egg. The blender should turn the liver and egg into a homogeneous mass. Something should come out resembling a pinkish mousse. The mixture should be moderately thin.
Place the resulting mixture in a separate container and add two tablespoons of flour. Stir and add pepper. Salt should never be added at this stage, as this will affect the structure of the liver. She will simply become tough.
Mix the whole mixture thoroughly. Heat a frying pan and pour more sunflower oil onto it. The oil should also warm up.
Using a spoon, place the liver mixture into the frying pan, forming small “pancakes” from it. Fry well on both sides.
These liver pancakes need to be turned over when the bottom part turns brown and the top part is slightly cooked. The blood should be completely cooked. On the second side of the pancake you need to fry until it takes on the same appearance as the other side. Salt the part that is already ready.
That's all, the liver cutlets are absolutely ready for tasting and eating.

Cooking video recipe

I strongly recommend that you watch this video, in which you will find not only a complete description of the recipe, but also several useful tips, which relate to the process of preparing a dish such as liver cutlets.

What to serve with liver cutlets?

You can serve these delicious cutlets as a main dish. To do this, place them on a plate, add vegetables and some sauce.
It is best to use mayonnaise, sour cream or ketchup.

I recommend serving this wonderful dish with mashed potatoes or potatoes in any other form. I also insist on using vegetable stew when serving liver cutlets.
Possible preparation and filling options

Liver is a very important and useful ingredient in cooking. The fact that it contains a huge amount of useful microelements, vitamins and amino acids has long been no secret to anyone.

Not only pork liver can be used to make cutlets. Have you tried it? Real jam! And how much usefulness there is in them! For kids - just what you need. I advise you to prepare them immediately.

List of recipes

Pork liver is a dietary by-product, as its calorie content is only 109 kcal. Because of this, pork liver cutlets are also low in calories and can be consumed by people who are on a diet. And to make the calorie content even lower, the liver can be boiled. You need to cook it for about 30 minutes, but before that you should clean it and leave it in water for 3 hours. Let's start figuring out how to cook liver cutlets.

Cutlets with potatoes

Consider a simple recipe for pork liver and potato cutlets.

Ingredients:

Pork liver - 300 gr.;
Breadcrumbs – 2 tbsp. l.;
Egg – 2 pcs.;
Potatoes – 3 pcs.;
Onion – 1 pc.;
Salt, pepper - to taste

Preparation:

Wash the liver, clean it well and cut into small pieces.
Peel the onion, cut into pieces and pass through a meat grinder together with the liver.
Peel the potatoes, boil and finely mash.
Mix the liver with potatoes, beat two eggs into it, add salt and pepper and mix well.
Add flour if necessary
Form cutlets and roll in breadcrumbs.
Fry in vegetable oil for 10 minutes on each side.

The liver cutlets with potatoes are ready, and to make their calorie content even lower, you can steam them (40 minutes).

Bon appetit!

Bake cutlets with sauce

Usually everyone cooks cutlets only in a frying pan. We offer you a recipe for how to cook baked pork liver cutlets with sauce. They will contain more calories than usual, but the taste is worth it.

Ingredients:

Pork – 500 gr.;
Liver and heart – 300 g each;
Egg – 2 pcs.;
Onion – 2 pcs.;
White crackers – 100 gr.;
Garlic – 4 cloves;
Sumac and sweet paprika - 0.5 tsp each;
Chili – 1 tsp;
Milk – 500 ml;
Martini – 100 gr.;
Butter and flour - 100 g each;
Nutmeg - a pinch;
Figs – 1 pc.;
Leek – 1 piece (white part);
Salt and pepper.

Preparation:

The first step is to prepare the sauce.
Half butter melt in a frying pan, then gradually add flour and slowly pour in milk, do not forget to stir everything.
Bring to a boil, reduce heat and cook for no more than 5-6 minutes.
When ready, remove from heat, add the second half of the butter with nutmeg, salt and pepper, and set aside to simmer.
After 10 minutes, mix with martini. The sauce is ready.
Wash the meat and offal, cut into pieces, peel the onion and garlic, chop the onion.
Crank everything in a meat grinder, beat in the eggs, mix.
Add pre-soaked crackers, spices, salt and mix again.
Form the minced meat into balls, place in a heat-resistant bowl and pour in the sauce.
Saute the leeks and place in the mold along with the chopped figs.
Place the pan in the oven, preheated to 180 degrees and cook for about 40 minutes.
After the time has passed, cook for another 5 minutes, but at a temperature of 200 degrees.

Juicy and tasty pork liver cutlets are ready. Bon appetit!

Cutlets with oat flakes

To prepare liver cutlets with oatmeal, you won’t have to stand at the stove for long, and the calorie content of such a dish will be relatively small.

Ingredients:

Pork liver - 400 gr.;
Carrots - 1 pc.;
Onion - 1 pc.;
Oatmeal – 7 tbsp. l.;
Flour - 50 gr.;
Herbs – 1 tsp;
Dill or parsley - a couple of sprigs;
Salt pepper.

Preparation:

Wash the liver and cut into pieces.
Grind through a meat grinder along with chopped onions and carrots.
Add herbs with oatmeal to the minced meat, salt and pepper if desired. Stir and place in the refrigerator for at least half an hour.
Form cutlets and fry in vegetable oil for 10 minutes on each side.
Serve liver cutlets, garnished with parsley and dill.

Bon appetit!

Fluffy cutlets

We offer another recipe for how to prepare a delicious liver dish with semolina. The calorie content of the dish will remain low, and the taste will pleasantly surprise you.

Ingredients:

Liver - 500 gr.;
Semolina - 7 tbsp. l.;
Garlic - 3 cloves;
Onion - 2 pcs.;
Breadcrumbs - 50 gr.;
Vegetable oil - 70 gr.;
Salt pepper.

Preparation:

Wash the liver, peel the onion, cut everything into pieces and grind through a meat grinder.
Chop the garlic and add to the minced meat.
Quench a pinch of soda with vinegar and add it to the minced meat along with the semolina. Add salt, pepper and mix well. Place in the refrigerator for 30 minutes.
Form the minced meat into cutlets and roll them in breadcrumbs.
Fry on each side in a frying pan for 8 minutes.

Bon appetit!

Liver cutlets with lard

The recipe for this dish is suitable for those who do not care about calories, since we will cook it with lard.

Ingredients:

Onion - 2 pcs.;
Pork liver - 1 kg;
Pork lard - 100 gr.;
Egg - 2 pcs.;
Flour - 100 gr.;
Salt and pepper.

Liver is a by-product. Many people are dismissive of this type of food. And completely in vain. It can be used to make very delicious dishes. In addition, the liver is also useful. It contains vitamins B, H, A. Minerals such as sodium, calcium, phosphorus, iron, copper, zinc. This is a staple for people suffering from anemia. Pork liver is rich in retinol, which improves metabolism and immune system function. Even in ancient times, boiled liver was recommended for consumption by people with vision problems. But in order for pork liver to benefit you and you can enjoy the taste of dishes made from it, you need to choose it correctly. The surface and color of the liver should be uniform without spots or compactions. The presence of such may indicate serious illnesses animal. Such an organ cannot be eaten. So, now you know how to choose the right product, and we will tell you delicious recipes its preparations. In this article we will tell you how to cook liver cutlets.

Pork liver cutlets

Ingredients:

pork liver – 1 kg;
onions – 2 pcs.;
eggs – 2 pcs.;
pork lard – 100 g;
flour – 100 g;
vegetable oil– for frying;
salt, pepper - to taste.

Preparation

In order to prepare cutlets from the liver, you need to clear it of films, rinse, dry and cut into small pieces. To make it more tender, you can soak the liver in milk for about half an hour. But this is not necessary for cutlets. Next, the liver, along with onions and lard, must be passed through a meat grinder or chopped in a blender. Add eggs, salt and pepper to the resulting mass. Stir and slowly add flour. The consistency of the dough resembles a pancake base. Heat the vegetable oil well in a frying pan. Spread the resulting dough with a spoon and fry the cutlets on both sides until golden brown. The liver cutlets are ready, you can serve them with mashed potatoes and fresh vegetables.

Liver cutlets with rice

You can also make cutlets with rice from the liver - an analogue of meatballs.

Ingredients:

pork liver – 1 kg;
round rice – 10 g;
onions – 3 pcs.;
vegetable oil for frying;
salt and black pepper - to taste.

Preparation

Boil the rice until tender, but it is important not to overcook it. Wash the liver, remove the films and pass through a meat grinder. Finely chop the onion and fry in vegetable oil until golden brown. Combine liver, rice, onion, salt and pepper. Fry our cutlets in well-heated vegetable oil on both sides.

Recipe for fluffy pork liver cutlets

Most often, liver cutlets turn out flat and more like pancakes. In the same recipe we will tell you how to make pork liver cutlets fluffy.

Ingredients:

Preparation

Finely chop the onion and fry in oil until golden brown. Wash the liver, cut into pieces and dry. Grind it in a blender along with onions (you can also do this in a meat grinder). Then we pass the garlic through a press and add it to the liver mass. There we add soda on the tip of a knife, slaked with vinegar, semolina, salt and pepper. Mix everything well and let stand for about 20 minutes. This is necessary for the semolina to swell. Then heat the sunflower oil in a frying pan, form cutlets, roll them in breadcrumbs and fry until golden brown on both sides. Lush liver cutlets are ready.

Questions often arise about how to cook pork liver so that it is tasty, simple, unusual and healthy. Liverworts are such cutlets, a good alternative to pate and fried liver. It’s never a bad idea to diversify the menu with new dishes, because the liver is important product in our diet. And pork liver, as one of the most inexpensive products, will help saturate not only the stomach, but also the body with all useful elements, minerals and vitamins.

Light, very filling and quick to prepare, pork liver cutlets can be given even to children, as they are easy to chew and are not overly fried, rather steamed.

I would like to offer my recipe for liver cutlets with semolina. To obtain minced meat, you can use a meat grinder or blender. I .

Liver cutlets

We will need:

Pork liver - 700 grams;
Semolina - 6-7 tbsp. spoon;
Egg - 1 pc.
Onion - 1 pc.
Salt, pepper - to taste.
Oil for frying.

How to prepare minced meat for liver cutlets

Beat the egg into a bowl. If the eggs are small, then you can take 2 pieces.

Add a few spoons of semolina to it. This product will help “contain” liquid minced meat. Adjust the amount of semolina according to the volume of the liver. If during the cooking process the minced meat seems liquid, then semolina can be added a little at any stage of cooking.

Mix the egg and semolina well until homogeneous mass. While the other ingredients are being prepared, the porridge will swell and acquire the desired consistency.

Peel a large onion and cut it into large pieces.

Grind the onion with a blender (meat grinder) until it becomes porridge. Pour the resulting mixture into the semolina.

Mix everything carefully until smooth. Pour all the onion juice into a bowl and let the porridge absorb the liquid. The better the semolina swells, the less it will be heard in the cutlets.

Chilled freeform. If vessels and veins are found, they must be cut out and thrown away.

Grind the liver in any way. Try not to leave any tangible pieces left.

Add minced liver to the porridge and mix thoroughly. Salt and season with pepper to taste.

How to fry

Heat the vegetable oil well in a frying pan. Pour a little less oil for frying than for pancakes. Gently spoon out the minced meat using a tablespoon. Despite the slightly liquid consistency, the liver mass will not spread over the pan.

To make liver cutlets soft, they do not need to be fried to a thick crust. Once one side is lightly browned, turn the liverworts over.

The cutlets fry quickly. They turn out, although not very high, but not at all. Place the finished liverworts in a saucepan. There they will “reach” a little, become soft and excess oil will drain to the bottom of the pan. If for some reason the cutlets turn out to be undercooked (which is unlikely), then you can simmer them a little in a pan in the oven or on the fire.

Pork liver cutlets will go well with any side dish: porridge, potatoes, pasta. For me, the main thing is not to forget to serve them with homemade preserves: cucumbers or tomatoes.