A small lyrical digression. My bunnies went to kindergarten. Every evening, when I picked them up from kindergarten, they asked, “What did you cook at home?” One evening, when I heard the question, I answered, “Liver.” There was a cry from the elder one, “URRRAaa, little liver.” The parents turned in our direction in surprise, one mother looked at me suspiciously and attentively at my happy children. There was sincere pity and a silent question in the gaze: “What is it that mom feeds her boys that makes them SO happy about their liver?” Zai, at the dawn of our lives, was also suspicious of liver, saying that he would always prefer a good steak to liver. Well, where there is a steak, there is a chop. Then this recirculation was formed, so that it was as natural as possible, without tomato and sour cream, carrots and gravy. Now he himself often recalls “It’s been a long time since we ate liver steaks.”
Retzik, the way I love it - fast, easy, delicious. It is really so tender that the pieces can be separated with a plastic fork. Zay bought a thick edge of the liver, one with a minimum of small ducts. I even went to kiss him for such a piece. Zay didn’t refuse the kiss, but then admitted that he bought what they gave him. Maybe Zay to the Pondra saleswoman? Well, since God sent a piece of cheese to a crow somewhere, such a wonderful piece was formed, allow me to treat you to a liver prepared according to all the rules, of course, not a low-calorie dish at all, but very tasty

Peel the liver from films, veins, and cut into slices 5-7 mm thick
Half a glass of milk, add salt to taste. What, no one likes salted milk? I do this to avoid over-salting. Add more pepper and pour over the liver slices. If necessary, add milk to cover the liver.

At this stage, it happens that I put the container in the refrigerator, and it waits there for pre-dinner cooking.
Cut the onion into half rings, fill the bottom of the frying pan, literally pour a spoonful of vegetable oil, and let it wait in the wings.

We put another one to warm up, put the liver into bags and carefully but persistently beat it off on both sides.

Dip each piece in flour and fry on both sides, adding more oil if necessary.

Can be fried without breading and oil in a special saucepan
If I’m preparing liver just for Zay, then I simply fry it, turning it back and forth until the pink juice stops coming out - I get the most tender chop in a crispy crust. In this case, you can also bread it in breadcrumbs.
Today I propose to continue cooking.
Transfer the fried pieces to a simmer with onion, trying to arrange them in a checkerboard pattern. So fry and fry the whole liver.

Place the pan with the liver on a hot stove. After a few seconds it will begin to rustle. Add some boiling water here

so much so that the water is just barely visible, gurgling at the edge. The heat is below medium, cover with a lid and hold for 5 minutes. Then carefully turn over

The sequence of actions can be described in one sentence: soak the liver in milk, beat with a hammer, roll in flour, dip in egg and fry until tender. At the very end, I suggest adding fried onions and simmering lightly, then the dish will turn out even more aromatic and tender. Even on the second day, liver chops do not lose their attractiveness, they remain just as soft, so you can safely take them to work as a snack, complemented with a light salad and “doctor’s” bread.

Total cooking time: 40 minutes + 1 hour for liver soaking
Cooking time: 30 minutes
Yield: 6-8 servings

Ingredients

• beef liver – 700 g
• milk for soaking the liver - 1 tbsp.
• chicken eggs – 3 pcs.
• wheat flour – 0.5 tbsp.
• salt and pepper - to taste
• vegetable oil - for frying
• large onions – 2-3 pcs.

Preparation

I pre-soaked the beef liver in milk for 1 hour to make it more tender.



I peeled off the top film (required!). Cut into thin pieces about 1 cm thick. Salt and pepper on both sides.



Dredged the liver steaks in flour. I laid it out on a piece of cling film and covered it with another layer of film on top so that splashes would not scatter throughout the kitchen when beating.



I worked it with a hammer - carefully, but not “to the holes” (if it suddenly breaks, it’s not scary, then it will be covered in egg batter). If you cut thinly, then you can only beat on one side.



Flour will prevent the liver from sticking too much to the cling film. After beating, I once again rolled the chops in flour - this time to seal the juices inside each piece. I lightly salted and peppered the chicken eggs and scrambled them with a fork. I dipped liver chops into the resulting mixture and immediately placed them in a hot frying pan with oil.



Fry over medium heat for 3-4 minutes on each side. Due to the fact that our liver is cut very thin, it fries quickly, and the “egg coat” prevents it from drying out.



When all the pieces were fried, I simmered the onions, cut into rings, in the remaining oil. Placed liver chops on top of the onion “pillow”. Cover with a lid and steam over low heat for 10 minutes (you can add a little boiling water).

Liver chops are best served hot, with fried onion rings and sour cream. I hope that you will like the recipe for beef liver chops and become your favorite. Bon appetit!

Liver is a tasty and healthy type of offal. Beef liver is especially valued; it has a pleasant taste and is practically not bitter. Beef liver chops are enjoyed even by those who don’t particularly like liver.

Liver dishes must be prepared correctly, otherwise, instead of a juicy chop, you may end up with something like a tough “sole.” The most common mistake is improper preparation, as well as frying for too long.

• Beef liver must first be cleaned - remove the films and cut out all the ducts. Then the product is cut into layers about 1 cm thick. It is recommended to soak the chopped liver in milk. You need to soak for at least half an hour.

• Next, the liver pieces need to be beaten off. So that you don’t have to wash the kitchen for a long time, put the pieces on a board and cover them on top with a piece of cling film. This will prevent splashing. You need to beat the liver very carefully, since this product has a more delicate structure than meat.

• The liver is seasoned with spices and rolled in flour or breadcrumbs. The breading helps seal in the juices so your chops won't be dry. Fry the chops briefly, 1-2 minutes on each side.

Interesting Facts! Liver dishes increase the body's endurance, so they are highly recommended to be included in the diet of athletes.

A simple recipe for beef liver chops

Let's prepare beef liver chops, the main thing is to choose a good piece of liver, with a minimum number of bile ducts.

• 500 gr. liver;
• 1 egg;
• 0.5-1 glass of flour;
• salt, pepper to taste;
• vegetable oil for frying.

We wash the liver, dry it and clean it. Cut into pieces about 1 cm thick. Carefully beat the pieces through cling film.

We take two containers, beat the egg in one, pour flour into the other. Place a frying pan with vegetable oil on the fire to heat it up.

Advice! To give the dish additional flavor, you can add some spices, for example, dry aromatic herbs, to the breading flour.

Take the liver chop, sprinkle it with a mixture of salt and black pepper, then dip the chop in a raw egg and roll in flour. Immediately place in a frying pan with hot oil. Fry over medium heat for a couple of minutes, then turn over, cover the pan with a lid and fry for another 2-3 minutes.

Read also: Chicken fillet in batter – 10 recipes

The chops should not burn and should not remain raw. Check readiness with a fork; if no pink juice comes out when piercing a piece of liver, it means it’s ready.

Beef liver chops in batter

Liver chops in batter are very tender and tasty. The batter helps maintain maximum juiciness of the product.

• 1 kg beef liver;
• 3 eggs;
• 6 tablespoons flour + flour for breading;
• flour (how much will be needed);
• vegetable oil for frying;
• salt and spices to taste.

We carefully clean the liver from films and cut out all the ducts. Then cut the liver into wide slices 1.5 cm thick. Very carefully beat off the pieces of liver through cling film. When beating, it is important not to damage the delicate structure so that there are no holes in the chops.

Prepare the batter: beat eggs with sour cream, add salt and spices, beat well. Add flour to make a dough similar to thick sour cream.

Heat vegetable oil in a frying pan. Take one liver chop and sprinkle it with salt and pepper. Then roll in flour and dip into batter. Pre-dip in flour to ensure a tight fit of the batter.

Place the chops in a frying pan with oil. Cook over medium heat until the underside is browned. Then carefully turn it over and fry it until cooked.

Cooking in the oven

You can bake liver chops in the oven, the result is a juicy and soft dish.

• 500 gr. beef liver;
• 1 medium onion;
• 1 sour apple;
• 100 gr. cheese;
• 2 tablespoons of mayonnaise;
• 1 tablespoon vegetable oil;
• salt, ground black pepper to taste.

We clean the liver, cut it into chops and carefully beat it. Grease the baking dish with vegetable oil. Salt and pepper the chops and place in the pan.

Finely chop the onion and fry it in a frying pan until golden brown. Peel and seed the apple and cut into thin slices. Three cheese on a grater.

Place a layer of fried onions on the chops, then several slices of apples. Spread a small amount of mayonnaise on top and sprinkle with grated cheese. Bake in the oven for 20-30 minutes at 200 degrees.

Beef liver chops in sour cream

Read also: Stuffed zucchini in a slow cooker - 4 recipes

A very tasty option is beef liver chop in sour cream.

• 500 gr. beef liver;
• 150 gr. sour cream;
• 150 ml vegetable oil;
• 0.5 lemon;
• 2 cloves of garlic;
• 5-6 sprigs of dill;
• 0.5 teaspoon meat seasoning;
• salt.

We clean a piece of beef liver from films and ducts. Cut into wide pieces about 1.5 cm thick. Very carefully beat off the liver pieces, trying not to damage them.

Place the chops on a flat dish, sprinkle with dry spices and salt, and sprinkle with a little lemon juice. The chops should be lightly sprinkled with juice, but not poured over them. Otherwise the taste will suffer. Leave the liver to marinate for 15 minutes.

Dip the liver pieces in flour and fry on both sides until a crust forms. Fry over high heat for 1 minute on each side. Transfer the fried chops to a plate.

Prepare sour cream sauce. Place the sour cream in a blender bowl and add the garlic passed through a press. Cut off the rough, tender stems of the dill and add them to the sauce. Beat all products until completely homogeneous. Salt the sauce and add pepper to it.

Place the fried chops in a fireproof dish. Cover the top with sour cream sauce. Bake for 15 minutes in the oven at 180 degrees.

Recipe with garlic

Liver chops acquire a piquant taste if you cook them with garlic.

• 500 gr. beef liver;
• 150 gr. mayonnaise;
• 3-4 cloves of garlic;
• 2 eggs;
• flour for breading;
• vegetable oil for frying;
• salt, black pepper to taste.

Liver is a valuable source of B vitamins, proteins, iron, and good cholesterol. Therefore, dishes prepared from this offal are extremely useful, especially for those who suffer from anemia and who have low immunity. Then how to prepare this product so that it is both tasty and does not lose its properties? Here are some step-by-step tips on how to make juicy and healthy liver chops.

1. Purchase. You need to purchase fresh or chilled liver, not frozen. However, if you were unable to buy fresh offal, you should defrost it carefully in the refrigerator. It is also good if preference is given to farm products.
2. Preparation. It is worth removing the vessels, veins and film.
3. Pickling. The sour marinade gives it special softness. It can be made with lime juice, lemon juice, or a couple of tablespoons of vinegar mixed with water and then left to sit for several hours. An alternative is to sprinkle a pinch of baking soda on each piece or soak it in milk.
4. Cut to the correct size. The liver will be soft and airy if, before frying, it is cut into slices no more than 1.5 centimeters thick.
5. The beating process. Each piece, which is wrapped in cling film, is beaten for several minutes.
6. Preparing the batter. The components of the batter can be completely different. The easiest way is to dip a piece of offal in flour and then fry it.
7. Preparing the sauce. In sour cream or cream sauces, added during cooking, simmer for approximately 20 minutes.

Elementarily simple. Liver chops with onions

Liver chops with onions are a real delicacy and at the same time an economical dish. Not many people know that fried onions are not as harmful as is believed. Even after heat treatment, it retains enough vitamins. Also, this spicy additive not only contributes to the appetizing aroma of the liver, but also extends its shelf life.

The cooking process is very simple.

1. The liver is cleaned, chopped, beaten, dried, salted, and fried in batter.
2. The onions are peeled, cut and fried.
3. Lay the offal and onion in a saucepan in layers, after pouring a little water.
4. Cover the saucepan with a lid and simmer for about 5 minutes over low heat.

If desired, you can add tomato, garlic or sour cream.

Airy liver chops in batter with a delicious crust

If you fry foods without breading or batter, the water quickly evaporates from them and they become dry. Thus, the dough into which the filling is placed serves as a kind of shield, and itself acquires a noble golden appearance and a crispy crust.

For the batter to adhere to the liver, it is important that it contains the least amount of excess moisture. This can be achieved by placing the product on a wooden board and blotting with a paper towel. Also, a better effect can be achieved using flour or rice starch, which is sprinkled on the offal before using the batter.

Liver chops in batter are prepared as follows:

• prepare the batter (at least an hour in advance), put it in the refrigerator;
• cleanse and wash the liver;
• soak in marinade;
• cut into pieces, beat;
• dry;
• salt and pepper;
• dip into cold dough and fry for several minutes;
• simmer for 15-20 minutes in sauce (sour cream or cream).

Here is an interesting recipe for breading dough.

Main ingredients:

• kefir (any fat content) - 400-500 ml,
• garlic - 5 cloves (medium size),
• eggs - 3 pieces,
• dill - a small bunch,
• salt - to taste,
• pepper - a quarter teaspoon,
• basil - 1 teaspoon,
• flour - 1 cup,
• sunflower oil (for frying) - 200-300 ml.

Cooking method.

1. Pour kefir into a container.
2. Peel the garlic and pass it through a press.
3. Wash the dill and basil and chop finely.
4. Add garlic, dill, basil and flour to kefir, salt and pepper, beat in eggs, and then mix thoroughly until the consistency is medium thick.
5. Fry in well-heated oil until done.

Chicken liver chops fried or baked in the oven with sauce

Chicken liver chops are slightly easier to prepare than beef liver chops and are more healthy. Chicken liver does not need to be peeled and remains much softer after cooking. There are many ways to heat treat this product.

Traditionally, the chops are fried. But for those who are on a diet or watching their health, this method is not suitable. However, there is another option. To do this, chicken liver (can be) is prepared in the usual way. The onions are peeled, washed, chopped, and then lightly sautéed. The chops are salted and spices are added to taste. Afterwards they are placed in a baking dish, with a little water poured into the bottom. You can also add about a tablespoon of sour cream. Place onions on top. In a preheated frying oven, offal is baked at a temperature of 220-250°C for about 15 minutes. Thanks to this heat treatment, products lose a minimum of beneficial properties. You can experiment with sauce and other vegetable additions.

A recipe for liver chops can be found to suit the taste of any, even the most demanding taster. And most importantly, this dish is very healthy and incredibly tasty with any additions, be it onions, mushrooms, potatoes, cabbage and even apples. Any side dish is suitable: cereals, vegetables, pasta. Therefore, we can safely call the dish universal, which is important for the home cook.

How to choose the right ingredients

• It is important to understand that beef liver is quite a healthy product, it rich in vitamins A, B vitamins and important amino acids that are used even in the prevention of anemia. But in order for a liver dish to bring only benefits, you need to carefully approach its choice.
• When buying liver, it is better to take a chilled product, and not frozen. Firstly, this way you can definitely check whether it is fresh, and secondly, frozen liver contains fewer nutrients.

• External indicators of the liver play an important role when purchasing; it should be shiny and have a smooth surface. If it has a matte color, it means that it has already been used. It is also necessary pay attention to the color of beef liver, it should be cherry in color and evenly colored.
• You can also check the freshness of the liver by pressing on it with your finger; if there is no trace left, then the liver is fresh.

Beef liver chops in batter

Non-stick frying pan, kitchen spatula, knife, kitchen board, kitchen hammer, fork, deep bowl, spoon.

Ingredients

1. Let's start preparing the batter. Break the egg into a deep bowl and beat it with a fork.
   
   
2. Add water, salt, dill, garlic, pepper and soda slaked with vinegar. Beat everything well again with a fork.
   
   
3. Next, add bran and flour to the batter and mix everything until smooth.
   
   
4. Then take the beef liver and cut it lengthwise into pieces of medium thickness. Place on a kitchen board, cover with cling film and beat with a kitchen hammer. The cling film is needed so that interaction with the hammer does not impart an unnecessary taste to the liver.
   
   
5. Then remove the cling film, salt and pepper each piece to taste.
   
   
6. Turn over and do the same thing, beat, salt and pepper.
   
   



7. When the oil is hot, dip each piece of liver in the batter and place in a frying pan.
   
   
8. Fry over high heat until cooked, which is about 3-4 minutes on each side.
   
   

Also, on the eve of the holidays, I advise you to try making juicy and incredibly tasty ones.

Video recipe

Watch the video of the preparation of delicious and incredibly healthy liver chops in batter.

Beef liver chops stewed with onions in milk

Cooking time: 25-30 min.
Number of servings: 6.
Kitchen utensils and equipment: non-stick frying pan, frying pan with high sides, kitchen spatula, knife, kitchen board, kitchen hammer, fork, deep bowl, glass, spoon.

Ingredients

Cooking sequence

1. Cover the kitchen board with cling film and place pieces of beef liver on it, then cover the top with film as well.
   
   
2. We use a kitchen hammer to beat our liver on both sides, but do not overdo it, because liver is a delicate product.
   
   
3. Next, remove the cling film and put our broken pieces of liver into a deep bowl and fill with milk. Let it stand for 15-20 minutes.
   
   
4. Meanwhile, peel and cut the onion into half rings.
   
   
5. Place a non-stick frying pan on the stove to heat up and pour in vegetable oil.
   
   
6. When the oil is hot, add all the onions, add salt and fry until golden brown, stirring.
   
   
7. After cooking, transfer the onions to a bowl and set aside for a while.
8. We continue to deal directly with the chops, they have been steeped in milk, salt them on both sides, roll them in flour and place them in the same frying pan where the onions were fried. We don't change the oil. Fry for 1-2 minutes on each side.
   
   
9. Next, take a deep frying pan and evenly spread half of the fried onion along its bottom.
   
   



10. Pour milk, close the lid and simmer over low heat for 10-15 minutes.
    
    
11. After the time has passed, the chops are ready. Can be served.
    
    

Video recipe

This video will help you make beef liver chops stewed in milk as easy as shelling pears.

What side dish and sauce are best?

Liver, like liver chops, is a universal product; they can be served either with fresh salads as a side dish or with cereals. It will go perfectly with creamy mashed potatoes and sour cream sauce.

It is important that when cooking you remove all the veins, otherwise they will come across when consumed and spoil the delicate and soft taste.

According to nutritionists, 100 g of liver contains the daily requirement of vitamins A, B vitamins (B2, B12, PP), C, E, K and D. It is also rich in potassium, iron and phosphorus.