How to choose the right ingredients

• It is important to understand that beef liver is quite useful product, she rich in vitamins A, B vitamins and important amino acids that are used even in the prevention of anemia. But in order for a liver dish to bring only benefits, you need to carefully approach its choice.
• When buying liver, it is better to take a chilled product, and not frozen. Firstly, this way you can definitely check whether it is fresh, and secondly, frozen liver contains fewer nutrients.

• External indicators of the liver when purchasing play important role, it should be shiny and have a smooth surface. If it has a matte color, it means that it has already been used. It is also necessary pay attention to the color of beef liver, it should be cherry in color and evenly colored.
• You can also check the freshness of the liver by pressing on it with your finger; if there is no trace left, then the liver is fresh.

Beef liver chops in batter

Non-stick frying pan, kitchen spatula, knife, kitchen board, kitchen hammer, fork, deep bowl, spoon.

Ingredients

1. Let's start preparing the batter. Break the egg into a deep bowl and beat it with a fork.
   
   
2. Add water, salt, dill, garlic, pepper and soda slaked with vinegar. Beat everything well again with a fork.
   
   
3. Next, add bran and flour to the batter and mix everything until smooth.
   
   
4. Then take the beef liver and cut it lengthwise into pieces of medium thickness. Place on a kitchen board, cover with cling film and beat with a kitchen hammer. The cling film is needed so that interaction with the hammer does not impart an unnecessary taste to the liver.
   
   
5. Then remove the cling film, salt and pepper each piece to taste.
   
   
6. Turn over and do the same thing, beat, salt and pepper.
   
   



7. When the oil is hot, dip each piece of liver in the batter and place in a frying pan.
   
   
8. Fry over high heat until cooked, which is about 3-4 minutes on each side.
   
   

Also, on the eve of the holidays, I advise you to try making juicy and incredibly tasty ones.

Video recipe

Watch the video of the preparation of delicious and incredibly healthy liver chops in batter.

Beef liver chops stewed with onions in milk

Cooking time: 25-30 min.
Number of servings: 6.
Kitchen utensils and equipment: non-stick frying pan, frying pan with high sides, kitchen spatula, knife, kitchen board, kitchen hammer, fork, deep bowl, glass, spoon.

Ingredients

Cooking sequence

1. Cover the kitchen board with cling film and place pieces of beef liver on it, then cover the top with film as well.
   
   
2. We use a kitchen hammer to beat our liver on both sides, but do not overdo it, because liver is a delicate product.
   
   
3. Next, remove the cling film and put our broken pieces of liver into a deep bowl and fill with milk. Let it stand for 15-20 minutes.
   
   
4. Meanwhile, peel and cut the onion into half rings.
   
   
5. Place a non-stick frying pan on the stove to heat up and pour in vegetable oil.
   
   
6. When the oil is hot, add all the onions, add salt and fry until golden brown, stirring.
   
   
7. After cooking, transfer the onions to a bowl and set aside for a while.
8. We continue to deal directly with the chops, they have been steeped in milk, salt them on both sides, roll them in flour and place them in the same frying pan where the onions were fried. We don't change the oil. Fry for 1-2 minutes on each side.
   
   
9. Next, take a deep frying pan and evenly spread half the fried onion along its bottom.
   
   



10. Pour milk, close the lid and simmer over low heat for 10-15 minutes.
    
    
11. After the time has passed, the chops are ready. Can be served.
    
    

Video recipe

This video will help you make beef liver chops stewed in milk as easy as shelling pears.

What side dish and sauce are best?

Liver, like liver chops, is a universal product; they can be served with either fresh salads as a side dish and with cereals. It will go perfectly with creamy mashed potatoes and sour cream sauce.

It is important that when cooking you remove all the veins, otherwise they will get caught when consumed and spoil the delicate and soft taste.

According to nutritionists, per 100 g of liver there are daily norm vitamins A, B vitamins (B2, B12, PP), C, E, K and D. It is also rich in potassium, iron and phosphorus.

Liver chops according to this recipe turn out very tasty and tender. In addition, they cook very quickly, because the preparation itself is simple - beaten, soaked in milk, breaded in flour and then cooked. And the main thing is not to dry it out in the pan! You should also take into account a few more nuances, which I try to talk about below in the recipe, so that beef liver chops will delight you with excellent taste.

You will need:

• 850 g beef liver

• 150 ml milk (a little more than half a glass)

• 120 g onion (1 head)

• 2 cloves garlic

• Salt to taste

• Ground black pepper to taste

• Flour for breading

• Vegetable oil for frying

Preparation:

1. Beef liver has a rough film on it. It must be removed. Pry the film at the cut point and peel it off with your finger. There is a little secret on how to quickly remove the film. The liver needs to be doused hot water(but not with boiling water), then the film will turn white and then be easily removed. But it always separates well for me, so I skip this step. Ducts and vessels should also be removed, otherwise they will spoil the taste of the finished dish.

2. Cut the liver into wide slices 0.7 cm thick. Here you will need a very sharp knife. And here's a secret for you again. To make the liver easier to cut, freeze it a little. Beat the chopped pieces with a kitchen hammer. This needs to be done on both sides, but don't overdo it at this stage of cooking or you'll just turn the liver into mush. To prevent splashes, cover it with a bag when beating.

3. Salt and pepper the chopped pieces on both sides. Transfer the liver to a deep bowl.

4. Pour milk and refrigerate for 1 hour.

5. Then roll each piece in flour.

6. Fry the flour-breaded liver in vegetable oil on both sides.

7. Cut the onion into half rings. Pour some into the bottom of the cauldron vegetable oil and put all the onions in it.

The sequence of actions can be described in one sentence: soak the liver in milk, beat with a hammer, roll in flour, dip in egg and fry until tender. At the very end, I suggest adding fried onions and simmering lightly, then the dish will turn out even more aromatic and tender. Even on the second day, liver chops do not lose their attractiveness, they remain just as soft, so you can safely take them to work as a snack, complemented with a light salad and “doctor’s” bread.

Total cooking time: 40 minutes + 1 hour for liver soaking
Cooking time: 30 minutes
Yield: 6-8 servings

Ingredients

• beef liver – 700 g
• milk for soaking the liver - 1 tbsp.
• chicken eggs – 3 pcs.
• wheat flour – 0.5 tbsp.
• salt and pepper - to taste
• vegetable oil - for frying
• onions large – 2-3 pcs.

Preparation

I pre-soaked the beef liver in milk for 1 hour to make it more tender.



I peeled off the top film (required!). Cut into thin pieces about 1 cm thick. Salt and pepper on both sides.



Dredged the liver steaks in flour. I laid it out on a piece of cling film and covered it with another layer of film on top so that splashes would not scatter throughout the kitchen when beating.



I worked it with a hammer - carefully, but not “to the holes” (if it suddenly breaks, it’s not scary, then it will be covered in egg batter). If you cut thinly, then you can only beat on one side.



Flour will prevent the liver from sticking too much to the cling film. After beating, I once again rolled the chops in flour - this time to seal the juices inside each piece. Chicken eggs lightly salted and peppered, stirred with a fork. I dipped liver chops into the resulting mixture and immediately placed them in a hot frying pan with oil.



Fry over medium heat for 3-4 minutes on each side. Due to the fact that our liver is cut very thin, it fries quickly, and the “egg coat” prevents it from drying out.



When all the pieces were fried, I simmered the onions, cut into rings, in the remaining oil. Placed liver chops on top of the onion “pillow”. Cover with a lid and steam over low heat for 10 minutes (you can add a little boiling water).

Liver chops are best served hot, with fried onion rings and sour cream. I hope that you will like the recipe for beef liver chops and become your favorite. Bon appetit!

Ingredients:

• 0.5-0.7 kg of beef liver;
• 2 eggs;
• 1 tbsp. flour;
• salt, pepper;
• a little refined vegetable oil for frying.

Beef liver chops recipe

Beef liver chops are incredibly tasty; they cook very quickly and are recommended to be served warm with mashed potatoes. So wonderful and very healthy dish Even the most capricious and picky children will definitely like it, so it can be included in the children’s menu. Preparation process: Carefully clean the beef liver of veins and films, then rinse it in […]

Ingredients

Whole milk (170 ml);

Beef liver (580 g);

Any fresh herbs for decoration (to taste);

Freshly ground white pepper (8 g);

Sweet salad onions are not very large (one piece);

Deodorized vegetable oil (46 ml);

Sifted high-quality wheat flour (58 g);

Ground coriander seeds (to taste);

Table salt (to taste).

Beef liver chops are incredibly tasty; they cook very quickly and are recommended to be served warm with mashed potatoes.


This wonderful and very healthy dish is sure to please even the most capricious and picky children, so it can be included in the children's menu.

Cooking process:

Carefully remove veins and films from the beef liver, then rinse it in large quantities cool water, cut into not very large slices and place in a bowl. Add white pepper and salt to taste, then pour in the required amount of milk, cover the container with the liver with cling film and place in the refrigerator for about half an hour.


At the same time, you need to cut the sweet salad onion into half rings, place it in a frying pan and fry this vegetable for about ten minutes over medium heat in a small amount of oil.

Prepare another frying pan, put it on medium heat, pour the remaining oil into it, then remove the liver from the refrigerator, beat it through the film with a kitchen hammer on both sides, not too vigorously.

Roll all the chopped pieces of beef liver in a breading of sifted flour and ground coriander, then fry them on all sides in a second frying pan in hot oil.

Prepare a large dish, place the cooked beef liver chops on it, add fried onions and chopped herbs. Serve the prepared liver and onion dish warm.


Note to housewives:

You can slightly modify the recipe, in this case you need to transfer the fried onions into the frying pan with the chops, then add a little boiling water. Simmer the chops covered over moderate heat for about seven minutes, in this case they will turn out more tender and very soft.


If you plan to include liver chops in the menu for adults, then you can add some spices or a small amount to such a dish if desired. hot pepper. In addition, if desired, you can use coarse crackers rather than wheat flour as a breading.