Breaded liver
A recipe whose origin is unknown, but seems like it is spread in different parts of the world. I made this food from pork but it can be done with beef, sheep, or even chicken liver. It is important that the sliced liver is lightly beaten, seasoned, and breaded with flour and egg and quickly fried on both sides at a relatively high temperature. It is important not to fry for a long time, which makes the liver stiff and the food is therefore not delicious.
Preparation time: 30 minutes
Level: easy
Quantity: for four
Ingredients:
500 g of crude liver
Sea salt and black pepper for seasoning
Other herbs and mixtures of herbs can also be used
For breading flour and eggs
For frying cooking oil
Preparation:
1. Cut the liver into 1 cm thick slices and soften the food through the plastic wrap. Beating makes the liver tender and tasty. Season the liver.
2. Pour flour on a plate and beat two eggs in a bowl. Heat the oil in a pan.
3. Bread the liver pieces in flour and egg and fry on a stronger heat on both sides until golden brown (about 2 min on each side)
4. Serve with potatoes, rice, or salad.
Ready !!
