Liver Chops (Pork or Beef)
by Editorial Staff
Many housewives know how to cook meat chops, but not many know that you can also cook liver chops (beef or pork).
Cook: 1 hour
Serving: 6
Ingredients
- Liver (pork or beef) – 800 g
- Milk (for soaking the liver) – 200 ml
- Eggs – 2 pcs.
- Wheat flour – 100 g
- Salt – a pinch
- Pepper to taste
- Sunflower oil – for frying
Directions
- Beef liver is slightly better for cooking. Pork has a slight bitter taste. To avoid this, you need to choose the liver of a younger pig and be sure to soak the liver in milk before cooking.
-
Remove veins and film from the liver , cut into 1 centimeter thick pieces and pour over the milk. Set aside or in the refrigerator for an hour.
- Remove the pieces of liver from the milk and beat on both sides with a hammer with large thorns. Season with salt and pepper.
- Roll the broken pieces of liver in flour.
- Beat eggs with a pinch of salt. Preheat a frying pan, pour in oil.
-
Dip the chops in an egg and fry over medium heat on both sides.Put the finished liver chops on a paper napkin.
- Serve with a side dish and fresh salad.
Bon appetit!
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