Liver Schnitzel
by Editorial Staff
Beef liver schnitzel with white sauce.
Cook: 30 min.
Servings: 4
Ingredients
- Beef liver – 300 g
- Rusks – 200 g
- Flour – 100 g
- Vegetable oil for frying
For batter: - Eggs – 2 pcs.
- Salt – 1 pinch
- Cream – 20 ml
- Flour – 1 tbsp (no slide)
For the white sauce: - Cream – 100 ml
- Garlic – 2 teeth
- Salt to taste
Directions
- Cut the liver, salt, pepper, let stand.
- In the meantime, let’s prepare the batter. To do this, take the eggs, separate the yolks from the whites. Salt the yolks, add cream, flour, and gently mix the whipped whites into the foam. The batter is ready.
- Prepare a bowl of flour and a bowl of breadcrumbs. Next, we take our liver and dip each piece first in flour, then in the batter, then in crackers.
- We spread the liver in a preheated pan with vegetable oil (there should be more oil than for normal frying) and fry over low heat for 5-7 minutes on each side.
- Let’s make a white sauce. To do this, pour the cream into a hot pan, add the garlic squeezed through a press. Salt and bring to a thickening.
- When serving, pour liver schnitzels with sauce. Serve the liver with fried potatoes and salad. Enjoy your meal!
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