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.

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:

1. Firstly, I wash the liver thoroughly and clean it of any membranes and veins. If you are using pork or veal liver, slice it.
2. 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.
3. After this, I pat the offal dry and coat it in flour.
4. I dip the liver pieces in beaten eggs and then in breadcrumbs.
5. 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!