How to learn how to cook delicious liver chops 🥩

Kitchen appliances and utensils: gas or electric stove, frying pan, cutting board, knife, kitchen hammer, cling film, grater, fork, plates for ingredients, kitchen spatula, paper towel.

Ingredients

Step cooking

1. Take the cling film and pull it on top of a cutting board. On top of the cling film we lay out 400 grams of chopped pieces of liver, with a diameter of 5-7 millimeters.
   
2. On top of the liver we again place a plastic wrap, completely covering the liver on both sides.
   
3. With a kitchen hammer, beat off the liver first on one side, then turn it over and beat it off on the other. Thus, splashes when beating the liver will not scatter in different directions. Chopped off slices of the liver salt and pepper to taste.
   
4. Next, take ½ of the onion and rub it on a fine grater. The resulting onion gruel rub pieces of the liver, on the one hand. Onions will penetrate into all pores, and the liver will become much more tender and tastier.
   
5. We take 1 chicken egg and beat it in a separate plate using an ordinary table fork and add 1 tablespoon of ordinary water.
   
6. Cooking the liver must be double breaded. Pour flour into a separate plate and roll a piece of liver in it. Next, dip in the egg and then again in the flour. We do this manipulation with each piece and set it aside on a plate.
   
7. We turn on the gas or electric stove and set the pan in vegetable oil to warm up. Next, put the liver there and fry on each side until cooked. In this dish, the most important thing is not to overcook. Fry the liver over medium heat for 1-2 minutes on each side, constantly turning the pieces. Remember that the liver is very quickly fried, so do not be afraid that it will be unroasted. Pierce the slices with a fork, if the blood does not protrude, then most likely the liver has already been fried.
   
8. We lay the finished liver chops on a kitchen towel so that all the excess fat comes out. The dish is ready, you can serve it to the table. Enjoy your meal!
   

Tips

• Try to always choose a fresh liver, not frozen. This significantly affects the offal taste.
• The surface of the liver should be soft, smooth and without drying out.
• In a fresh liver, when pressed, the fossa will recover quickly. This indicates its elasticity and freshness.
• Always smell the liver, its smell should be slightly sweet, but sourness already indicates a spoiled product.
• The color of the fresh liver should not be too dark or light. Veal liver has a light brown or slightly reddish color. The bird's liver has a brown color and a smooth surface. There is no coarse film on the pork liver and a slight bitterness is allowed on the palate.

Video recipe

I suggest you get acquainted in detail with the video recipe of the dish. You will be able to see the detailed preparation, and see additional comments by the author of the video.