Chicken Cookies in breadcrumbs is great dish from the liver, which is quick and easy to prepare! Pieces of chicken liver (halves) are breaded in flour, then dipped in an egg mixture, rolled in breadcrumbs and fried for a short time in a pan in oil. As you can see, everything is very fast, and even delicious (especially for fans of bird liver dishes)! This dish fully confirms the expression that everything ingenious is simple a short time you can prepare the perfect main course for lunch without any problems! And for a side dish with such a liver with a crackling crust, it is perfect buckwheat and boiled beet salad!

Chicken liver

Ground black pepper

Wheat flour

Chicken egg

Breadcrumbs

Sunflower oil

To prepare chicken liver, fried in breadcrumbs, we need the following ingredients: chicken liver, chicken eggs, breadcrumbs, wheat flour, refined sunflower oil, salt, black pepper.

We wash the chicken liver, dry it slightly on a paper towel and cut each liver into halves.

Sprinkle the pieces of liver with salt and black pepper.

Pour into a plate wheat flour... Breaded the first piece of liver in flour.

Immediately dip this piece of chicken liver into the egg mixture, which consists of two chicken eggs, lightly whipped with a fork with a pinch of salt.

And after egg mixture Roll the chicken liver on all sides in bread crumbs.

The crust should be whole and as uniform as possible!

By this time, heat refined sunflower oil in a frying pan. Put the chicken liver prepared for frying in a pan and immediately proceed to breading the next piece. Thus, you should put the liver in the pan in the butter immediately after breading - it should not lie and wait even for the shortest time! Breaded - and immediately into the pan, use the conveyor principle.

Fry the chicken liver on both sides until golden brown over medium heat, turning 3-4 times for a more even frying. You need to fry the liver in small portions so that it is convenient to turn the pieces over and they do not touch each other in order to avoid sticking.

Put the fried chicken liver on a dish and fry the next portion.

Chicken liver, fried in breadcrumbs, is ready! Serve the liver hot for lunch with buckwheat as a side dish.

This simple and easy to prepare chicken liver dish will surprise you with its taste! Bon Appetit!

BEEF LIVER CHOPS, RECIPE WITH PHOTOS

Delicious breaded fried beef liver, step by step recipe with photo.

In this recipe, I'll show you how to quickly and easily cook beef liver.

Ingredients:

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

BEEF LIVER CHOPS RECIPE.

1. Rinse the beef liver under cold running water. Dry with a paper towel and cut into slices about 1.5 cm thick.

2. I usually do not cut veins because the liver is very soft and the chops can lose their integrity. But if you want, you can remove them, so the chops will become softer and more pleasant to eat. We lightly beat off each piece. It’s important not to overdo it here so that the chops don’t fall apart.

3. Pour the flour onto a large flat plate. Mix with salt and pepper.

4. Break 2 eggs into a deep bowl. You can also add 1 tbsp to this. ice water to make the batter softer. Beat lightly with a fork.

5. Dip each chop in flour.

6. Let's dip it into the egg.

7. Pour some vegetable oil into a preheated pan. We make a medium heat. Spread out the liver chops. Fry until golden brown and an appetizing crust (about 5-7 minutes) on both sides.

8. Since beef liver is tender and protein based, it takes a little time to cook. Finished beef liver chops should be easily pierced with a fork.

9. But if it seems to you that the chops are badly cooked, they can be darkened for another 15 minutes under the lid with the heat off.

Serve ready-made beef liver chops with boiled buckwheat. Bon Appetit!

Chicken liver marinated in soy sauce and fried with a crispy crust.

Together makes up very pleasant combination spicy and soft chicken liver in contrast to the golden crisp crust.

When cooled, the crust ceases to be crispy, but nevertheless, the dish remains very tasty when cold.

You can serve as hot appetizer or main course.

For a crispy spicy chicken liver you will need:

• Chicken liver 500 gr.
• Soy sauce 75 ml.
• Worcester sauce - about 1 dessert spoon
• Garlic 2 cloves.
• Egg. 1 PC.
• Milk. 50 ml.
• Freshly ground black pepper.

Cooking spicy chicken liver in a crispy crust.

Finely chop the garlic.

Mix soy sauce with water in a 2: 1 ratio to avoid excessive salinity. Add about a spoonful of Worcestershire sauce, put the chicken liver in the marinade, add garlic and freshly ground black pepper.

Very carefully, since the liver is very tender, mix the liver with the marinade and leave for at least half an hour so that the liver has time to properly marinate.

While the liver is marinated, let's get ready for the next stage of cooking this dish.

Break the egg into a small bowl, add milk and a little salt. Stir until smooth. No need to beat until foamy, just stir well.

Pour flour into a large flat plate.

There are several nuances here that are worth mentioning especially.

If you want the crust on the liver, as well as on any other fried product, to be crisper, mix the flour with the starch. The proportions are approximate. I usually take about half of the amount of starch flour.

Due to the fact that double breading is needed, flour and starch on a plate very quickly get wet and turn into dough. Therefore, it is worth immediately preparing several plates with a mixture of flour and starch.

Since the liver is juicy, especially in a marinade, it will not be possible to breaded a lot of pieces at once and then send them all to a large frying pan at one time. The breading is corny softening. Therefore, it is best to also take two or even three small pans for frying, in order to immediately spread several pieces of chicken liver in them at once, until the breading is softened. It is best if someone is there to help and oversee the liver frying process while you are breading.

The liver is marinated, you can proceed to the cooking stage.

Dip a piece of liver into the egg-milk mixture.

Then we bread in flour and starch.

Then back into the egg and breaded again with a second layer.

At this time, the pan is heated vegetable oil... As I said, it is better to take at least two frying pan, and small ones.

Pour the oil into the pan in a layer of about 5 mm. The fire under the pan is not strong, so that the liver has time to cook, and the breading does not burn out.

We heat the oil, you can check the temperature of the oil by throwing a wooden toothpick into it. If bubbles of boiling oil immediately appear around the toothpick, then the temperature is sufficient for frying. We remove the toothpick.

Put pieces of chicken liver in the heated oil and fry for 3 minutes on one side and one and a half or two minutes on the other. The cooking time is very dependent on the temperature of the oil, so it is very approximate. The main thing is not to overexpose or dry out the liver, it should remain juicy and soft.

If the color of the liver is slightly pinkish on the break of the piece, it is already done, the liver will come on the plate by itself. But you can still hold it for a little bit on the fire - 40 seconds, to be sure that the whole piece has time to fry.

The batter can be made a little differently. To do this, beat an egg in one plate and pour flour into the other.

We take a piece of liver and dip it first in flour, then in an egg, then again thoroughly in flour and in a frying pan.

And you can also make a batter in the form of a dough, for this you need to take either an egg or mineral water, milk and flour (plus salt, pepper). It is better to take water (egg) chilled, preferably ice from the refrigerator. Beat the dough, according to the thickness of your choice. It is better to be thicker so that it does not run off.

Generally there is secret to make the batter more sticky - for this it must be kept at room temperature for about half an hour, and then put into the refrigerator to cool and become viscous.

And one more secret- it is better to beat the yolks separately and add them to the dough right away, and beat the whites and add them to the dough just before cooking, after it has settled in the refrigerator, then the dough will turn out to be fluffy and porous.

To make the liver even tastier, you can add grated cheese, nuts, dill to the same dough. Then we take a piece of liver, dip it in batter and in a frying pan. In such a batter in the form ready-made dough very convenient to dip chicken liver as it is small.