Tender liver cutlets in 30 minutes - it doesn’t get any tastier!

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Prepared by: Dashuta

05/05/2014 Cooking time: 1 hour 10 minutes

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There are several secrets that will make liver cutlets not only tasty, but also fluffy. Today I want to share with you one such wonderful liver cutlet recipe.

How to cook liver cutlets

The preparation of liver cutlets begins with the preparation of components. For them you need to take fresh chilled liver, prepare additives - semolina, rice, buckwheat or oatmeal. It is permissible to use vegetables with spices when preparing liver cutlets to make a more flavorful snack. All that remains is to twist all the ingredients together, season with salt and pepper and fry the juicy cutlets in oil or steam them.

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Beef

Before making cutlets from beef liver, you should choose fresh liver, which is distinguished by its rich ripe cherry color, scarlet blood and smooth glossy surface. Calf liver has a lighter shade, but still has the same moist surface. To make the offal soft and tender, you need to soak it in milk for 2-3 hours, and then cut out all the vessels and clots. All that remains is to chop the liver, add carrots and onions to the minced meat and fry the cutlets.

Chicken

An easy to follow recipe that explains how to cook chicken liver cutlets. This product has a more delicate texture, which gives finished dishes fluffiness and softness. Fresh chicken liver is distinguished by a brown-burgundy hue and a sweetish aroma, and has a smooth, shiny surface. It is good to combine with cream and mushrooms, herbs and garlic to form minced meat and make cutlets.

Pork

Chefs share useful information on how to make pork liver cutlets. Proper fresh liver is distinguished by its brown color, smooth shiny surface and pleasant aroma. It should not have the smell of ammonia. Pork liver is inherently bitter, so before forming the minced meat, it needs to be soaked in milk or sprinkled with soda, left for a couple of hours, and then chopped.

Liver cutlets recipe

An experienced cook knows that an easy recipe for liver cutlets can be easily varied with any additions. For beginners, a recipe with a photo will help you master the step-by-step preparation of liver cutlets, according to which it is easy to make a delicious, aromatic snack. As additions, it is allowed to use carrots, buckwheat, rice, semolina or oatmeal. You can bake the cutlets in the oven, cook in a slow cooker or steam, or simmer in a frying pan. Ideal side dishes for them would be mashed potatoes, cereals, and pasta.

Liver cutlets - how to cook 15 varieties

Classic recipe for liver cutlets
Liver cutlets with oatmeal
Liver cutlets with semolina
Liver cutlets with potatoes
Liver cutlets with lard
Liver cutlets with sour cream
Liver cutlets with champignons
Liver cutlets with mushrooms and carrots
Liver cutlets with crust
Liver cutlets with rice
Liver cutlets with buckwheat
Liver cutlets with rice and garlic
Liver cutlets in the oven
Steamed liver cutlets
Liver cutlets in a slow cooker

Liver cutlets in the oven

Cooking time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 148 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

The simplest recipe is how to make liver cutlets in the oven. They turn out juicy and aromatic, more healthy than fried in large amounts of sunflower oil. For cooking, you can use any type of liver - pork, beef or chicken. If pork is used, then it needs to be soaked in boiling water or milk for half an hour to release the bitterness.

Ingredients:

liver - half a kilo;
onions – 2 pcs.;
eggs – 2 pcs.;
flour - half a glass;
sour cream – 40 ml;
vegetable oil – 20 ml.

Cooking method:

Chop the meat coarsely, remove the film, and grind in a blender. Add flour, sour cream, eggs.
Add salt and pepper, form cutlets with a spoon, fry in oil until golden brown over medium heat.
Place on a baking sheet and bake at 180 degrees for 10 minutes.

Oven recipe

Liver cutlets can be fried in a frying pan, but for those who adhere to proper nutrition, it is better to bake them in the oven. For the recipe we will also use rice; the type of grain in this dish does not really matter.

Ingredients:

½ kg beef liver;
225 g rice grains;
large onion;
one large egg;
spices.

Cooking method:

Grind the soaked and cleaned offal and place it in a bowl. Next we add finely chopped onions.
Cook the rice grains until half cooked, cool and add them together with the egg and seasonings to the general mass.
Mix all the ingredients thoroughly, cover the resulting minced liver and keep in the cold for half an hour.
Grease the mold with oil, make cutlets from the minced meat and lay them out. The mass will be weak and sticky, so we wet our hands with water and sprinkle the products themselves with flour or any breading.
Bake diet cutlets at 230 degrees for 15 minutes. Afterwards, open the oven door and let the finished products stand for another three minutes.

With carrots

Cooking time: half an hour.
Number of servings: 20 persons.
Calorie content of the dish: 180 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Every child's favorite will be liver cutlets with carrots and onions, made from chicken by-product. They will turn out tender and soft and will melt in your mouth. Added carrots will give the products a brighter color. This baked liver is good served with fresh salad as a side dish to highlight the vegetable component.

Ingredients:

chicken liver – half a kilo;
eggs – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2 cloves;
flour – 40 g;
cream 15% fat – 40 ml;
nutmeg – 3 g;
vegetable oil – 80 ml.

Cooking method:

Chop the onion and carrots, fry in oil, cool.
Add twisted liver, beat with a blender.
Add egg, cream, flour, ground garlic, spices, salt.
Form into cutlets and fry on both sides.
Serve with mashed potatoes, fresh vegetables, and Tartar sauce.

With rice

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 147 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

The following recipe will help you learn how to cook liver cutlets with rice. Adding cereal will make the products more filling and not fall apart, and will give them the desired texture. It’s good to serve cutlets for children with creamy or tomato sauce, so they don’t seem dry. They are served as a side dish with any cereal except rice - buckwheat, millet, pearl barley or corn porridge.

Ingredients:

pork liver – half a kilo;
rice - half a glass;
onion – 1 pc.;
vegetable oil – 1/4 cup;
eggs – 1 pc.;
starch – 10 g.

Cooking method:

Grind the liver, pre-soaked in milk, in a meat grinder along with the onion, add rice boiled until tender.
Season the minced meat with egg, starch, salt and pepper. For juiciness, you can add a spoonful of mayonnaise.
Form cutlets, place on hot oil and fry on both sides.
Place in a saucepan, add a small amount of water and simmer in an oven preheated to 200 degrees for 5 minutes.

Liver cutlets with oatmeal

You can meet a lot of housewives who call liver cutlets made with oatmeal classic.

Ingredients:

Liver – 400g
Milk – 1 tbsp.
Bread – 250g
Oatmeal – 2 tbsp.
Egg – 1 pc.
Salt pepper
Onion – 1 pc.
Oil

Preparation:

Pour milk over the bread, leave for a short time to swell.

Use a meat grinder or blender to bring the liver to a mushy state. Add onion and egg there.

Carefully squeeze out the liquid from the bread and add it to the minced meat.

Add the oatmeal last and mix everything carefully.

Leave the resulting minced liver to stand for 20 minutes. until the flakes swell.

Place the thickened minced meat in the form of small cutlets and fry until a crust forms on both sides. After that, pour a little water into the pan and simmer the cutlets in this for about 5 minutes.

With semolina

Cooking time: half an hour.
Number of servings: 10 persons.
Calorie content of the dish: 143 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Liver cutlets with semolina are tender and airy, which gives them an attractive appearance and the desired consistency. Semolina has a fine structure, so it is practically not felt in finished products. Additional additives to minced liver include onion, eggs and wheat flour. Spicy lovers will love the recipe with semolina with the addition of garlic or red hot pepper.

Ingredients:

beef liver – 1 kg;
eggs – 4 pcs.;
flour – 80 g;
semolina – 40 g;
onion – 1 pc.;
vegetable oil – 40 ml.

Cooking method:

Clean the liver from film and veins, chop into pieces, and grind in a meat grinder or blender.
Finely chop the onion, beat the egg with salt and pepper. Mix all ingredients, add flour.
Spoon the dough onto the hot oil and fry the cutlets for 3 minutes on each side.
Serve with broccoli, zucchini or Mexican medley.

Liver cutlets “Juicy”, recipe with photo

This is one of those dish options that are made as quickly as possible. Therefore, you can immediately take care of preparing a side dish for it. As the main ingredient, you can choose absolutely any type of liver - beef, chicken or turkey. The latter two are characterized by a more delicate texture, and they cook much faster. Potatoes can be completely replaced with fresh zucchini.

Number of servings: 13

Cooking time: 25 minutes

Energy value

calorie content – 392.2 kcal;
proteins – 18.3 g;
fats – 28.7 g;
carbohydrates – 15.3 g.

Ingredients

liver – 1 kg;
potatoes – 250 g;
onion – 1 pc.;
pork lard – 300 g;
garlic cloves – 3 pcs.;
wheat flour – 150-200 g;
chicken egg – 1-2 pcs.;
salt - to taste;
black pepper – 1 pinch;
refined oil – 70 ml.

Step-by-step preparation

Remove the film from the liver. Grind in a meat grinder or blender along with peeled vegetables and lard - if it has skin, be sure to remove it.
Add eggs and flour. The last ingredient is necessary to impart viscosity. Due to its varying gluten content, you may need less or more. Therefore, look at the consistency - it should resemble pancake batter, but a little thicker. Salt and add ground black pepper.
Heat oil in a thick-bottomed non-stick frying pan. Spoon the liver cutlets out with a tablespoon. Fry over moderate heat on both sides until golden brown. On average, this will take about 10-12 minutes per batch.

Tip: if you want to make the dish more tender, you can simmer it for 10 minutes by adding sour cream diluted in a small amount of water. In this case, the meatballs are pre-fried for a little less time.

Fluffy liver cutlets

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 143 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

All cooks will need information on how to make liver cutlets fluffy. To do this, after shaping the products, you need to roll them in breadcrumbs made from dried and crushed wheat bread. You can make crackers yourself or buy ready-made ones. This technique will preserve the texture of the cutlets, seal the juice inside and give them an attractive volume.

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Ingredients:

pork liver – 0.45 kg;
onions – 2 pcs.;
garlic – 3 cloves;
semolina – 6 tbsp;
soda - on the tip of a knife;
breadcrumbs – 100 g;
vegetable oil - half a glass.

Cooking method:

Cut the liver into pieces, add chopped fried onion, grind in a meat grinder.
Add crushed garlic, soda, semolina, salt and pepper.
Mix the minced meat and set aside for half an hour.
Form into cutlets and roll in breadcrumbs.
Fry on each side in oil for 2 minutes until the crust is golden brown.

With buckwheat

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 141 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Lovers of unusual taste will love the recipe for making liver cutlets with buckwheat. Adding this cereal to liver pancakes makes them more filling and appetizing, the texture will become rich and acquire the desired density. It is best to serve these cutlets with sour cream to give them juiciness and creaminess, and choose a side dish of mashed potatoes or bulgur.

Ingredients:

chicken liver – 0.3 kg;
buckwheat – 30 g;
onion – 1 pc.;
eggs – 1 pc.;
vegetable oil – 10 ml;
water – 70 ml.

Cooking method:

Grind the liver in a food processor, add prepared boiled buckwheat, chopped onion fried in oil.
Beat in a raw egg, knead the minced meat, salt and pepper.
Heat oil in a frying pan, fry the products on both sides.

For a couple

Cooking time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 128 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Steamed liver cutlets are considered a dietary snack because their production does not involve vegetable oil or additional fats. Delicious low-calorie food will appeal to those who are losing weight or watching their figure, and you can cook it in a slow cooker using the steaming mode, or in a regular double boiler. It is best to serve the delicacy with lettuce leaves and fresh vegetables.

Ingredients:

beef liver – 0.5 kg;
rice – 200 grams;
eggs – 1 pc.;
starch – 20 g;
onion – 1 pc.;
dill, parsley, basil - a bunch.

Cooking method:

Soak the liver in warm water for half an hour, remove the film, cut into pieces, and grind in a meat grinder.
Boil the rice, chop the greens.
Mix minced liver with rice, herbs, egg and starch, salt and season with ground pepper. Add chopped onion and form into cutlets.
Place the steamer mold on the bottom, pour water into the bowl, close the lid, and cook for an hour.
Serve with vegetable salad and fresh herbs.

Pork liver cutlets

Ingredients:

Pork liver 0.5 kg;
Eggs 1 pc.;
Wheat flour 2 tbsp. l.;
Sunflower oil - to taste;
Spices to taste.

Cooking method:

First, we need to cut the liver with a knife on a cutting board into absolutely any pieces you want. If there are any rough and hard places on the liver, then they need to be cut out.

Place the chopped liver in a blender bowl and beat in one chicken egg. The blender should turn the liver and egg into a homogeneous mass. Something should come out resembling a pinkish mousse. The mixture should be moderately thin. Place the resulting mixture in a separate container and add two tablespoons of flour.

Stir and add pepper. Salt should never be added at this stage, as this will affect the structure of the liver. She will simply become tough. Mix the whole mixture thoroughly. Heat a frying pan and pour more sunflower oil onto it. The oil should also warm up.

Using a spoon, place the liver mixture into the frying pan, forming small “pancakes” from it. Fry well on both sides. These liver pancakes need to be turned over when the bottom part turns brown and the top part is slightly cooked.

On the second side of the pancake you need to fry until it takes on the same appearance as the other side. Salt the part that is already ready. That's all, the liver cutlets are absolutely ready for tasting and eating.

In a slow cooker

Cooking time: half an hour.
Number of servings: 5 persons.
Calorie content of the dish: 140 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

It is easy to make liver cutlets in a slow cooker, which are also low in calories due to the reduction of frying time and the use of vegetable oil. Using a slow cooker, it’s good to make Altai-style liver - add sour cream and spices to taste in addition to standard products to the minced meat. The result is a delicate, creamy, light delicacy that would be appropriate for a children's menu.

Ingredients:

chicken liver – half a kilo;
onion – 1 pc.;
eggs – 1 pc.;
sour cream – 60 ml;
flour – 60 g;
sunflower oil – 20 ml.

Cooking method:

Grind the liver with a blender with onions, add egg, sour cream, flour, salt, seasonings.
Form cutlets, roll in flour, fry in oil in frying or stewing mode for 10 minutes on each side.
If desired, add a small amount of water or broth and simmer for 15 minutes on the stew or soup program.

Liver cutlets with sour cream

Ingredients:

Turkey liver - 500 g;
Onions - 500 g;
Eggs - 3 pcs.;
Flour - 80–100 g;
Sour cream - 5 tbsp. spoon;
Salt - to taste;
Ground black pepper - to taste;
Vegetable oil - for frying.

Cooking method:

We take the same amount of liver and onion. First wash the liver and remove films. Cut the onion into cubes. Fry the onion in a small amount of oil until golden. Cut the liver into pieces. Pass the liver and fried onions through a meat grinder.

Add salt and black pepper to the liver mass. Gradually add flour. Add eggs, mix. Let the liver mass stand for 10 minutes so that the flour swells. Then fry the cutlets in a small amount of oil over medium heat. All it takes is a minute in the pan.

I make small cutlets: a full tablespoon of liver mass for one cutlet. There is no need to fry the cutlets until fully cooked, because we put them directly from the frying pan into a fireproof form.

Grease each cutlet with sour cream. Preheat the oven to 200 degrees. Place the pan with the cutlets in the oven. Bake liver cutlets in sour cream for 15 minutes.

With cereal

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 178 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Liver cutlets with oatmeal have the most delicate, balanced taste. This dish is best prepared from chicken or rabbit liver, which is mixed with rolled oats and milk. Onions and garlic cloves add flavor and spiciness to the appetizer. To reduce calories in the composition, you need to fry products quickly, at maximum heat, to preserve the beneficial properties of the product.

Ingredients:

rabbit liver – 3 pcs.;
eggs – 2 pcs.;
onions – 2 pcs.;
garlic – 2 cloves;
oatmeal - a glass;
milk - a glass.

Cooking method:

Heat the milk, pour over the cereal, leave until it swells.
Grind the liver in a meat grinder, add chopped onion and garlic, break the eggs.
Add oatmeal, salt, pepper, spoon portions onto hot oil.
Fry on both sides.

Liver cutlets with rice and garlic

This recipe will appeal to those who love the spicy garlic flavor and appreciate the lightness and unique aroma in liver cutlets.

Ingredients:

Liver – 500g
Salt pepper
Rice – 50g
Garlic – 3 teeth.
Egg – 2 pcs.

Preparation:

Pass the already cooked rice, liver and garlic through a meat grinder.

Mix with egg, salt, and pepper if desired.

If necessary, mince the minced meat again.

Form into cutlets and fry in a frying pan until done.

How to make liver cutlets - tips from chefs

To make delicious liver cutlets, you need to listen to the advice of professionals. Here's what chefs recommend to make cooking at home easier:

When making liver cutlets, it is important to free the main component from bitterness. To do this, the liver is soaked in water, milk, kefir or soda solution for at least half an hour. In addition to getting rid of bitterness, this will help neutralize the unpleasant odor.
The heat treatment of the offal should not be long, otherwise it will become dry and rubbery. It is optimal to keep the cutlets on the stove until golden brown - 2-3 minutes.
If the dough turns out to be too liquid, it can be thickened with rice starch, semolina, flour or breadcrumbs. The consistency should be like thick, fatty sour cream.
After preparing the dough, it is better to leave it for half an hour so that the flour becomes more viscous. This way the cutlets will turn out more fluffy and will not fall apart during frying.
The film from the liver is removed as follows: rinse the beef with cold water, pour warm water for 2 minutes, cut the film and remove it, helping with your thumb. Pork should be scalded with boiling water, trimmed on one side and the film removed with your fingers and a knife.
To add original flavors to cutlets based on minced liver, you can use the addition of hard grated cheese, zucchini, lard, and bread.
The option of cooking cutlets without eggs will appeal to those losing weight. This ingredient is not considered necessary, because even without it the products hold their shape.