Pork liver in batter
Despite the fact that liver is an offal, and many are skeptical about it, it is healthy and tasty. There are many recipes that allow you to turn even the most ordinary, affordable ingredients into luxurious dishes.
I suggest cooking pork liver in batter. It turns out juicy, tender and satisfying. It goes well with any side dish, fresh or baked vegetables, and can also exist as a separate dish. Try it!
Ingredients:
- pork liver - 400 g;
- egg - 1 pc.;
- milk - 50 ml;
- flour - 3 tbsp. l.;
- sunflower oil - 150 ml;
- salt, ground allspice - to taste.
Cooking steps:
Combine the egg with milk. Fluff a little with a fork.
Add a pinch of salt and the entire portion of flour. To stir thoroughly. The batter should be homogeneous, without lumps, and the consistency should resemble sour cream.
Wash the pork liver well, remove the film and veins. Cut into equal pieces of arbitrary shape. The cooked liver will look beautiful on the table if you still cut it into long pieces of the same size. To improve cutting, I recommend keeping the liver in the freezer for 20-30 minutes before using.
Pierce each piece several times with a tenderizer or cover with cling film and gently beat with a hammer. Salt and pepper to taste on both sides of each piece of liver.
Heat the frying pan well and pour in the oil. Warm it up well. Dip each piece of pork liver into the batter and place in a heated frying pan. Fry on each side for 7-10 minutes over low heat. When piercing the finished liver with a knife, no red juice should come out of it.
Place tender, aromatic, very tasty pork liver, cooked in batter, on a napkin to remove excess fat, and then transfer to a dish and serve.
Cook with love!
Bon appetit!
How to cook pork liver chops in batter
There are many ways to prepare pork liver chops: baking in the oven and frying in a pan are the most popular. You can simply fry the liver chops by rolling them in flour, or you can prepare an egg-flour batter. It is the second method that we will dwell on in more detail today.
Ingredients:
- Pork liver - 600 gr.
- Flour -150 gr.
- Egg - 3 pcs.
- Milk 1/2 l.
- Salt
- Pepper
- Sunflower oil
Cooking in beer batter
The batter mixed with beer turns out very tasty - soft inside and with a thin crispy crust.
- 500 gr. chicken liver;
- 1 glass of light beer;
- 1 cup flour;
- 1 egg;
- salt, ground sweet paprika, ground black pepper to taste.
We protect the chicken liver by cutting off excess fat and films. Cut each liver in half, rinse and dry well. Sprinkle with salt, black pepper and ground paprika, mix.
Advice! To prepare the batter, you need to use very cold, almost ice-cold beer. It is the contrast of the very cold batter and hot oil that helps create a thin, crispy crust.
Beat a raw egg, combine with ice-cold beer, and add salt. Add flour, stir until completely homogeneous. Boil the liver pieces in batter and fry in vegetable oil on both sides. The batter should be well browned on both sides.
Pork liver chops
Liver is an irreplaceable and valuable product on our tables.
It contains a lot of iron, which is necessary for the normal functioning of the circulatory system. Liver is especially useful for women during pregnancy. But more and more often it is cooked in stewed form and chops are not often made, considering that they do not turn out juicy and soft. But in vain. In this recipe we will show you how to prepare soft battered pork liver chops. They turn out tasty, appetizing and aromatic, it takes very little time to prepare, and in terms of the composition of the ingredients, the dish turns out to be quite economical. Ingredients
- pork liver – 400 g;
- milk (for soaking the liver) – 0.5 l;
- chicken eggs – 1 pc.;
- milk (for batter) – 1/3 cup;
- wheat flour – 2-3 tbsp. l.;
- salt, ground black pepper - to your taste;
- vegetable oil (for frying) – 30-40 ml.
How to cook pork liver chops in batter
To begin, wash the liver, remove the films and veins, put it in a bowl and fill it with milk. Leave it there for at least 1 hour. This is done so that the liver becomes soft and excess bitterness leaves it.
After the required time has passed, remove the liver from the milk, place it in a colander and let it drain a little, then cut it into portions for chops. Now wrap each piece in cling film or simply put it in a plastic bag and lightly beat it with a kitchen hammer. The liver should be wrapped in such a way that during beating it does not spread, and splashes from it do not scatter throughout the kitchen.
Break the egg into a separate bowl, beat it lightly with a fork, and pour milk into it. Now add flour, salt and pepper (you can also add any herbs and spices that you usually use when cooking meat dishes). Mix everything thoroughly until you obtain a homogeneous consistency so that the batter is free of lumps. Before frying, you will thoroughly dip each piece of liver in the resulting mixture.
Heat vegetable oil in a frying pan. Set the stove to medium heat and fry the chops on each side until an appetizing golden crust appears. Do not fry for too long, otherwise the battered liver chops will turn out tough and rubbery. To accurately determine the degree of readiness of the chop, pierce it with a thin wooden toothpick - if blood comes out, then the piece of liver is not yet fully cooked; if the juice appears clear, the chop is ready.
You can put the finished chops on a common dish and serve them with a salad of fresh vegetables (cucumbers, tomatoes, sweet peppers, cabbage) or do it in portions with a side dish, which is perfect for mashed potatoes, boiled rice, buckwheat porridge.
Helpful Tips:
- Instead of flour for the batter, you can use very finely ground breadcrumbs.
- To enhance the taste and juiciness when serving, place onion rings fried until golden brown on top of the chop.
Now you know how to make liver chops. We hope that your family will like our recipe and will take root in your kitchen for a long time.
Chicken liver in batter (fried)
Product set:
- two eggs;
- refined oil;
- chicken liver – 1 kg;
- medium fat mayonnaise - two tbsp is enough. l;
- breadcrumbs;
- favorite spices.
Cooking process
- Where do we start? We wash the piece of liver in running water. Be sure to remove the films. Cut the liver into medium pieces. Place in a colander to drain excess liquid.
- Break the eggs into a bowl. We also send mayonnaise there. Salt. Sprinkle with spices. Mix.
- Place pieces of liver into the resulting marinade. Leave for half an hour.
- Pour the crackers into a flat plate. Then let the frying pan heat up.
- We take out the liver soaked in the egg-mayonnaise mixture. Roll each piece in breadcrumbs. Next, place them in a hot frying pan with oil. Fry on medium heat. As soon as the liver is covered with a crispy crust, turn it over to the other side. Be careful, because hot oil tends to “shoot.”
- Fried liver in batter is served immediately after frying. This dish can be supplemented with fresh herbs and sour cream sauce. We wish you bon appetit!
Sources
- https://rutxt.ru/node/11076
- https://cook-and-clean.ru/pechen-v-klyare/
- https://www.iamcook.ru/showrecipe/17388
- https://4allwomen.ru/kulinarija/vtorye-blyuda/pechen-kurinaya-v-klyare-9-receptov/
- https://FB.ru/article/274634/jarenaya-pechen-v-klyare-tri-sposoba-prigotovleniya-blyuda
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Recipe: Pork liver in batter. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Pork liver in batter.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 155.1 kcal | 1684 kcal | 9.2% | 5.9% | 1086 g |
| Squirrels | 18.7 g | 76 g | 24.6% | 15.9% | 406 g |
| Fats | 6.7 g | 56 g | 12% | 7.7% | 836 g |
| Carbohydrates | 9.7 g | 219 g | 4.4% | 2.8% | 2258 g |
| Water | 63.2 g | 2273 g | 2.8% | 1.8% | 3597 g |
| Ash | 1.145 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2897.5 mcg | 900 mcg | 321.9% | 207.5% | 31 g |
| Retinol | 3.528 mg | ~ | |||
| beta carotene | 0.014 mg | 5 mg | 0.3% | 0.2% | 35714 g |
| Vitamin B1, thiamine | 0.232 mg | 1.5 mg | 15.5% | 10% | 647 g |
| Vitamin B2, riboflavin | 1.901 mg | 1.8 mg | 105.6% | 68.1% | 95 g |
| Vitamin B4, choline | 25.2 mg | 500 mg | 5% | 3.2% | 1984 |
| Vitamin B5, pantothenic | 5.07 mg | 5 mg | 101.4% | 65.4% | 99 g |
| Vitamin B6, pyridoxine | 0.404 mg | 2 mg | 20.2% | 13% | 495 g |
| Vitamin B9, folates | 110.374 mcg | 400 mcg | 27.6% | 17.8% | 362 g |
| Vitamin B12, cobalamin | 26.87 mcg | 3 mcg | 895.7% | 577.5% | 11 g |
| Vitamin C, ascorbic acid | 6.4 mg | 90 mg | 7.1% | 4.6% | 1406 g |
| Vitamin D, calciferol | 0.194 mcg | 10 mcg | 1.9% | 1.2% | 5155 g |
| Vitamin E, alpha tocopherol, TE | 0.293 mg | 15 mg | 2% | 1.3% | 5119 g |
| Vitamin H, biotin | 73.396 mcg | 50 mcg | 146.8% | 94.6% | 68 g |
| Vitamin RR, NE | 16.0608 mg | 20 mg | 80.3% | 51.8% | 125 g |
| Niacin | 12.209 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 194.73 mg | 2500 mg | 7.8% | 5% | 1284 g |
| Calcium, Ca | 12.59 mg | 1000 mg | 1.3% | 0.8% | 7943 g |
| Magnesium, Mg | 18.18 mg | 400 mg | 4.5% | 2.9% | 2200 g |
| Sodium, Na | 66.73 mg | 1300 mg | 5.1% | 3.3% | 1948 |
| Sera, S | 183.54 mg | 1000 mg | 18.4% | 11.9% | 545 g |
| Phosphorus, P | 349.2 mg | 800 mg | 43.7% | 28.2% | 229 g |
| Chlorine, Cl | 68.1 mg | 2300 mg | 3% | 1.9% | 3377 g |
| Microelements | |||||
| Iron, Fe | 19.322 mg | 18 mg | 107.3% | 69.2% | 93 g |
| Yod, I | 7.55 mcg | 150 mcg | 5% | 3.2% | 1987 |
| Cobalt, Co | 12.265 mcg | 10 mcg | 122.7% | 79.1% | 82 g |
| Manganese, Mn | 0.2042 mg | 2 mg | 10.2% | 6.6% | 979 g |
| Copper, Cu | 2906.27 mcg | 1000 mcg | 290.6% | 187.4% | 34 g |
| Molybdenum, Mo | 62.205 mcg | 70 mcg | 88.9% | 57.3% | 113 g |
| Selenium, Se | 44.441 mcg | 55 mcg | 80.8% | 52.1% | 124 g |
| Fluorine, F | 5.1 mcg | 4000 mcg | 0.1% | 0.1% | 78431 g |
| Chromium, Cr | 0.37 mcg | 50 mcg | 0.7% | 0.5% | 13514 g |
| Zinc, Zn | 3.9676 mg | 12 mg | 33.1% | 21.3% | 302 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.1 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 1.17 g | ~ | |||
| Valin | 1.341 g | ~ | |||
| Histidine* | 0.56 g | ~ | |||
| Isoleucine | 1.072 g | ~ | |||
| Leucine | 1.878 g | ~ | |||
| Lysine | 1.597 g | ~ | |||
| Methionine | 0.476 g | ~ | |||
| Methionine + Cysteine | 0.849 g | ~ | |||
| Threonine | 0.991 g | ~ | |||
| Tryptophan | 0.333 g | ~ | |||
| Phenylalanine | 1.046 g | ~ | |||
| Phenylalanine+Tyrosine | 1.812 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.102 g | ~ | |||
| Aspartic acid | 1.74 g | ~ | |||
| Glycine | 1.106 g | ~ | |||
| Glutamic acid | 2.552 g | ~ | |||
| Proline | 1.012 g | ~ | |||
| Serin | 0.98 g | ~ | |||
| Tyrosine | 0.766 g | ~ | |||
| Cysteine | 0.362 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 128.1 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.044 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.728 g | ~ | |||
| 17:0 Margarine | 0.003 g | ~ | |||
| 18:0 Stearic | 0.711 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 1.001 g | min 16.8 g | 6% | 3.9% | |
| 16:1 Palmitoleic | 0.087 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.222 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.004 g | ~ | |||
| Polyunsaturated fatty acids | 0.537 g | from 11.2 to 20.6 g | 4.8% | 3.1% | |
| 18:2 Linolevaya | 0.427 g | ~ | |||
| 18:3 Linolenic | 0.026 g | ~ | |||
| 20:4 Arachidonic | 0.294 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 7.2% | |
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.091 g | ~ | |||
| Omega-6 fatty acids | 0.5 g | from 4.7 to 16.8 g | 10.6% | 6.8% |
The energy value of pork liver in batter is 155.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
