FoodCrispy liver: The underrated delicacy served with a twist
Crispy liver: The underrated delicacy served with a twist
Breaded liver doesn't splatter in the pan, always turns out perfectly, and remains purse friendly.
Liver in breadcrumbs - Deliciousness
5:33 PM EST, January 23, 2024
Liver in Breadcrumbs
The liver in breadcrumbs dish is versatile. It fits perfectly for lunch, dinner, or as an appetizer. Served with a sauce or dip, hot or cold, it is delectable. In our household, it goes hand in hand with boiled potatoes as a main course.
Traditionally, the liver is fried in butter, but deep-frying also works well. If you decide to use butter, beware of burning. Clarified butter or a bit of oil can be beneficial here.
Ingredients:
- 1.1 lbs chicken liver (pork or veal can also be used),
- 1-2 cups milk,
- 5 tablespoons wheat flour,
- 2-3 eggs,
- Breadcrumbs,
- Cooking oil.
Preparation Method:
- Firstly, I wash the liver thoroughly and clean it of any membranes and veins. If you are using pork or veal liver, slice it.
- I soak the liver in milk and leave it for an hour. This process softens the liver and ensures it retains its tender texture and avoids bitterness after frying.
- After this, I pat the offal dry and coat it in flour.
- I dip the liver pieces in beaten eggs and then in breadcrumbs.
- I heat a skillet with oil, and fry the liver until it browns on both sides. I do this over moderate heat to prevent the breadcrumbs from scorching.
The final liver dish is served with boiled potatoes and lightly fried onion slices. I only season with salt at the end to prevent it from hardening. Bon appetit!