Pork liver cutlets

Name: Pork liver cutlets
Total time: 1 h
Yield: 6
Ingredients: 400 g Pork liver; 1 Eggs; 3 tablespoon Semolina; 1 tablespoon Vegetable oil; to taste Ground black pepper; to taste Salt

Fast, simple, cheap, but no less tasty. I have loved liver cutlets since childhood. Mom often made them at my request. True, it is mainly made from beef liver, as it is richer in iron than pork. And this is very important for maintaining hemoglobin levels in the blood. I don’t really worry about which liver to make cutlets from - whichever one you take, it will turn out very tasty. Pork liver cutlets are perhaps more tender and soft than beef liver. Well, pork liver costs less.

91

80543

Emma Smith

Author of the recipe

Calories

139Kcal

Protein

15gram

Fat

7gram

Carbs

8gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

400g

1

3tablespoon

1tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Prepare the ingredients. To prepare pork liver cutlets we will need: pork liver, semolina, large egg, ground black pepper and salt.
STEP 2
Rinse the pork liver, dry it, remove all films and ducts. Cut into small pieces.
STEP 3
Pass the pork liver through a meat grinder and beat in a blender.
STEP 4
Add egg, semolina, ground pepper and salt to the minced meat
STEP 5
Mix everything well and leave at room temperature for 15 minutes so that the semolina swells.
STEP 6
Heat vegetable oil in a frying pan, spoon out the liver dough and form small cutlets. Fry for 4 minutes on each side until golden brown.

Comments on the recipe

Mama•Tima

29.09.2023

4.9

Liver cutlets are very tasty and tender. I usually cook these chicken liver cutlets

Freya

29.09.2023

4.8

My pork liver cutlets turned out tender and soft. My children don’t like liver, but they ate the cutlets with gusto. I first soaked the liver in cold water to get rid of the bitterness. Then she removed the film. I cut it into pieces and put it in a blender, along with the egg, onion, salt and pepper. I didn't add lard. Grind everything until smooth. I put it in a cup and added flour and mixed everything. Spoon the resulting minced liver into a heated frying pan, forming cutlets. Fry at mark 4, 3-4 minutes on each side. Can be served with any side dish. My family likes it better with rice.