Liver chops
It's been proven that some offal has even greater nutritional value for humans than meat. Beef liver is one of them. And today, we suggest making a delicious dinner out of it—let's make some beef chops. It's cheaper than meat, easier to prepare, and, most importantly, delicious.
1. Ingredients:
- 400-500 g beef liver
- 0,3-0,4 l of milk
- 3-4 bulbs
- Flour (for batter)
- Vegetable oil for frying
- Salt, pepper to taste
2. Let's start with the liver: rinse it well under cold running water, pour boiling water over it and remove the film.
3. Cut the liver into small pieces, approximately 1,5-2 cm wide. Place each piece in a plastic bag and beat gently, but not as hard as the meat. Then immerse all the pieces in milk, cover the container, and refrigerate for 1,5-2 hours. This will make the liver even more tender and will also remove the bitterness and characteristic odor that many find off-putting. (Photo of liver in milk)
4. We take the pieces out of the milk, roll them in batter (flour, salt, pepper) and fry in oil on both sides until golden brown (about 1-2 minutes).
5. After this, we wash the frying pan, pour in fresh vegetable oil, and place all the onions, cut into half rings, on the bottom.
6. Place the chops on top of the onion "bed." If they don't fit in a single layer, you can arrange them in two. Add about 1/3 cup of water and cover. Simmer, without stirring, for about 20 minutes over medium heat. Add a little more water as needed if the chops start to burn.
7. You can serve the liver chops with any side dish you like. We like them best with mashed potatoes or rice.
Bon appetit!
