Chicken Liver Schnitzels

by Editorial Staff

Schnitzels can be made from different types of meat. Check out another culinary variation that uses chicken liver. This schnitzel turns out to be very tasty, and the ingredients are affordable and inexpensive.

Summary

Cook Time	30 min
Total Time	30 min
Course	Main Dish
Servings (Default: 3)

Ingredients

Instructions

Rinse the chicken liver under running water and remove the membranes. Pat dry with paper towels. Cut into small pieces.
Set up three shallow bowls: In the first, combine flour with salt and black pepper to taste. In the second, beat 1 egg with a fork and stir in a pinch of salt. Place breadcrumbs in the third bowl. Heat vegetable oil in a frying pan over medium-high heat.
Coat a piece of liver in the flour mixture, shaking off the excess.
Dip the floured liver in the beaten egg.
Roll the egg-coated liver in the breadcrumbs, shaking off the excess.
Fry the breaded liver pieces in batches over medium-high heat until golden brown on the outside and cooked through (internal temperature 74 °C / 165 °F).
Serve hot with a vegetable salad or your favorite side dish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.