Cutlets can be made not only from meat but also from liver; they turn out much more tender and juicier, and thanks to the batter, they remain soft even on the second day.
Recipe
Ingredients:
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beef liver — 600 g;
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chicken eggs — 2 pcs;
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wheat flour — 150 g;
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onion — 3 pcs;
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milk — 200 g;
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black pepper;
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salt;
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vegetable oil.
Preparation:
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Peel the onions and grate them finely.
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Beat the eggs with a whisk.
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Pour the flour into a plate.
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Soak the liver in milk for one hour. Clean it from veins and films, wash it, dry it with a paper towel, and cut it into pieces about one centimeter thick.
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Lightly pound each piece of liver with a kitchen mallet through plastic wrap, season with pepper and salt, and cover both sides with onion.
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Dip the liver first in flour, then in egg, and again in flour.
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In a skillet, heat vegetable oil over medium heat and fry the cutlets on both sides until golden brown.
Tips:
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Use spices to your taste.
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Serve with mashed potatoes, pasta, or vegetables.
