Pork liver cutlets - 7 step-by-step recipes

The liver is a very valuable product in terms of its biological properties. Due to the presence in its composition of specific proteins of iron proteoids, such as ferritin, it has a positive effect on the process of hemoglobin formation. If you use the liver once a week, then you will not know about anemia.

Classic pork liver cutlets in a pan

In this recipe, all the canons of cooking liver cutlets are observed, so it can be safely called classic. In addition to the main ingredient - pork liver, the recipe uses onions, flour, sour cream and milk.

Cooking time: 1 h. 20 min.

Cooking time: 40 min.

Servings: 10.

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  The taste of the future dish directly depends on the quality and freshness of the pork liver. If you choose the whole offal, then it must weigh at least 2 kg. This indicates that the animal was healthy. The liver often tastes slightly bitter. To get rid of this taste, dissolve granulated sugar in milk.
• 
  Soak the pork liver in the resulting solution, after removing the film from it and cutting out the vessels. After 20-25 minutes, remove the pieces of liver from the milk and granulated sugar solution, rinse if desired under running water.
• 
  Peel the onions, rinse and chop into large pieces.
• 
  Twist the pieces of liver and onion in a meat grinder. When doing this, use a coarse mesh attachment.
• 
  The minced liver will not turn out to be very liquid, but will have a certain structure, since it is twisted with onions and onto a large nozzle, which will allow future cutlets to keep their shape better.
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  Beat the egg into the resulting minced meat. Season with salt and pepper to taste. To add tenderness to the cutlets, add sour cream as well. Mix all ingredients well.
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  Next, add wheat flour to the resulting mass. Stir the liver mass thoroughly again and send it to a cool place for 20-30 minutes.
• 
  Heat the sunflower oil in a frying pan and place the liver cutlets on it, sculpting them with a spoon. Spread thick enough patties at a distance from each other and fry them for 2-3 minutes on each side.
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  After frying all the cutlets, transfer them to a deep bowl (cast-iron pan, duck), add 2-3 tbsp. water and simmer for 10 minutes, covered.
• 
  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 is a dietary dish that will appeal not only to adherents of proper nutrition, but also to real gourmets.

Cooking time: 1 h. 15 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pork liver - 600 gr.
• Wheat flour - 2 tsp
• Egg - 1 pc.
• Semolina - 30 gr.
• Bulb 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 removing all the excess, rinse the liver thoroughly under running water, blot it with a paper towel to remove moisture and cut it into small pieces (determine the size for your meat grinder).
2. We pass the pieces of liver through a meat grinder. For this we use a nozzle with a coarse mesh.
3. Peel the onions, rinse and cut into small cubes. You can chop the onion together with the liver in a meat grinder, but chopped into small cubes, it will make the minced meat less watery.
4. Add the chopped onion to the minced meat, drive in the chicken egg and add the semolina. Add salt and ground black pepper to taste. Stir the ingredients until smooth and leave for at least 30 minutes. During this time, semolina will absorb excess moisture and 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 grease its surface with vegetable oil. Put the finished liver mass on a baking sheet with a spoon, form neat oval cutlets. We 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. We take out a baking sheet, grease the surface of the cutlets with sour cream and send them to bake for another 5 minutes.
6. Healthy and satisfying cutlets are ready. An excellent side dish for them will 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, for sure, these mouth-watering cutlets will appeal to you!

Cooking time: 1 h. 50 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Pork liver - 500 gr.
• Milk (water) - 150 ml.
• Lard - 120 gr.
• Bulb onions - 1 pc.
• Salt to taste
• Ground black pepper - to taste
• Egg - 1 pc.
• Garlic - 1 clove
• Semolina - 3 tablespoons
• Wheat flour - 2 tablespoons
• 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 over the milk. If there is no milk, plain water will do. We 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 we rinse the liver under running water and dry it with a paper towel. We also cut fresh pork lard into small pieces.
2. We send pieces of soaked liver into the blender bowl and punch until minced. If you don't have a blender, you can use a meat grinder. This will not affect the shape and taste of liver cutlets.
3. We transfer the chopped liver into a deep bowl. We peel the onions, rinse them and cut them into small pieces. We send lard and onion into a blender bowl and grind until smooth.
4. Add the resulting mass to the minced meat from the liver. Add salt and black pepper to taste.
5. We peel a clove of garlic from the husk, pass it through a press and add to the minced meat. Drive in an egg there and add semolina. Mix the mass well.
6. We wash the parsley under running water and chop finely. Add to the minced meat.
7. Stir the mixture again and let it stand for 10 minutes.
8. Pour in flour. We focus on the consistency of the liver mass. If it is not watery, and semolina should absorb excess moisture, then 1 tablespoon of flour is enough. Mix the minced meat again.
9. Preheat the 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.We transfer the fried cutlets into a form suitable for use in the oven (it is desirable that it has a lid) and bring them to readiness for another 10-15 minutes.
11. We serve lush and juicy cutlets to the table 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 h. 30 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

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

Cooking process:

1. Rinse pork liver, remove film and streaks from it if present. Cut into pieces and place in a bowl of water for 1 hour to remove the bitter taste.
2. Peel the onions, carrots and garlic during this time. Rinse the vegetables. Chop the onion and garlic into large chunks if you are going to mince, or small if you will use non-chopped vegetables. Grate the carrots.
3. Grind the liver, carrots, onions and garlic using a coarse-mesh attachment. Mix dry ingredients (flour, baking soda, salt) so that the baking soda and salt are evenly distributed in the flour, and add them to the resulting liver mass. Mix thoroughly. As a result, you should have minced meat in consistency, like thick oatmeal. If it came out more liquid, then feel free to add more flour.
4. Pour vegetable oil into the pan and wait until it warms up. Place liver patties in the skillet, shaping them with a tablespoon. Then cover the pan with a lid.
5. After 2-3 minutes, remove the lid and turn the patties over. Cover the pan with a lid again and wait another 2-3 minutes, then check the cutlets for readiness (if you pierce them with a fork, then there should be no traces of minced meat on it).
6. Juicy and tasty liver cutlets with vegetables are ready.

Bon Appetit!

Tender chopped pork liver cutlets

In this recipe, you do not need such kitchen helpers as a meat grinder or a blender, because we will simply cut the pork liver with a knife. Add flavor and juiciness with onions and fasten 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.
• Bulb onions - 1 pc.
• Lemon juice - 0.5 tsp
• Egg - 1 pc.
• Mayonnaise - 2 tablespoons
• Potato starch - 1 tablespoon
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Rinse the list of pork well, remove the film, streaks and blood clots from its surface. Place the prepared liver in a bag and place 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 elapsed, finely chop the frozen liver with a knife and transfer to a deep bowl.
2. Peel the onions, wash and cut into small pieces. Transfer to a bowl with chopped liver. Squeeze half a teaspoon of lemon juice there. Mix well.
3. Whisk the egg, potato starch and mayonnaise in a separate bowl.
4. The mixture should be homogeneous, without lumps.
5. Season with salt and pepper to taste. Then fill in the resulting liquid mixture. Mix everything thoroughly. Cover the bowl with minced meat with a lid or food wrap and send it to the refrigerator for an hour.
6. After an hour, preheat the pan, pour the sunflower oil into it and heat it well. Shape into round patties with a tablespoon and place in the skillet.
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 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.
• Bulb 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, this is pork liver. A good quality pork liver should have a little shine and a rich color. If the liver is light, slippery, and has a sour smell, then it is already spoiled. Rinse and pat dry with paper towels before cooking. Remove film and blood clots. In order to make the film easier to remove, it is advised to freeze the liver a little, putting it in the freezer for 15-20 minutes. Cut the prepared liver into pieces. Peel the onions, rinse and chop into large pieces. Peel the garlic cloves and rinse.
2. Chop the pieces of liver, onions and cloves of garlic through a meat grinder using a nozzle with a fine grid.
3. Beat eggs into a container with chopped liver and vegetables. Add salt and ground black pepper, as well as sifted wheat flour to taste. Mix everything thoroughly until smooth and leave at room temperature for half an hour.
4. When the minced meat for liver cutlets is infused, heat the sunflower oil in a pan. Using a spoon, place the patties on top of the skillet.
5. Fry the cutlets in a sufficient amount of oil on both sides until golden brown.
6. Easy to prepare and delicious cutlets are ready. They go well with any side dish.

Bon Appetit!

Pork liver cutlets with rice

Pork liver is more fatty than beef or chicken liver. In order for the cutlets from it to turn out to be less high-calorie, boiled rice can be added to the minced meat. For liver cutlets with the addition of rice, you do not need to cook the side dish, but replace it with millet with 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.
• Bulb onions - 1 pc.
• Salt to taste
• Ground black pepper - to taste
• Provencal herbs - optional
• Vegetable oil - for frying

Cooking process:

1. Boil the rice (the recipe indicates the dry weight). To do this, put water in a saucepan, salt it. Since we do not need boiled rice in minced meat for cutlets, it is better to pour it into cold water and cook until tender over minimal heat with a half-closed lid.
2. Place the cooked rice in a colander and leave to cool.
3. While the rice is cooling, rinse the liver, remove the film and cut the veins. Cut into pieces. Peel the onion, rinse it and cut it into pieces as well. Transfer the liver and onion to a blender bowl, add salt and black pepper to taste, Provencal herbs if desired.
4. Grind until smooth and transfer to a deep bowl. Thanks to the onion, the liver mass will become much lighter.
5. Beat an egg into the chopped liver mass and add boiled rice. Mix well.
6. Then add wheat flour. Add it in portions, 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. Put neat cutlets in a preheated frying pan with vegetable oil using a tablespoon. Fry over low heat on both sides until golden brown.
9. These are the real cutlets made according to this recipe.

Bon Appetit!