Ingredients:

• 0.5-0.7 kg of beef liver;
• 2 eggs;
• 1 tbsp. flour;
• salt pepper;
• a little refined vegetable oil for frying.

Beef liver chops recipe

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.

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 chops - basic cooking principles

The principle of cooking chops differs from the usual cooking of liver only in time. The chops are thin, which means they fry much faster. This dish is prepared from beef, pork and even chicken liver.

The liver is washed, cleaned of all excess, cut into layers and lightly beaten, covered with cling film. Then the chops are breaded in flour or dipped in batter and fried on both sides until golden brown. As already mentioned, they fry very quickly, a couple of minutes on each side is enough.

Liver chops can be pre-marinated, and only then begin cooking.

This dish can be prepared with various sauces. In this case, the finished chops are placed in a deep frying pan or saucepan, poured with sauce and simmered for about 15 minutes. They are cooked with vegetables, cheese or mushrooms.

Recipe 1. Beef liver chops

Ingredients

A kilogram of beef liver;

Half a liter of milk;

Three onions;

A glass of flour;

Three carrots;

Half a liter of sour cream.

Cooking method

1. Rinse the beef liver well under the tap, dry it slightly, remove the ducts and remove the film. Place in a deep bowl and fill with milk. Leave in the refrigerator for three hours.

2. Remove the liver from the milk, rinse, dip in napkins and cut into slices. We beat each piece, cover with cling film, salt, pepper and bread in flour. Heat the oil in a frying pan, place the liver pieces in it and fry for a minute on each side.

3. Peel the vegetables, wash them well and chop them. Chop the onion into half rings. Grate the carrots on a coarse grater. Fry the vegetables separately until golden brown.

4. Place the fried liver chops in a cauldron, layering them with fried onions and carrots. Pour sour cream over everything and put it on the fire. As soon as signs of boiling appear, turn the heat to low and simmer for 20 minutes. Serve with a side dish of potatoes or rice and pickles.

Recipe 2. Liver chops in garlic and sour cream sauce

Ingredients

Half a kilogram of pork liver;

Ground black pepper;

75 g 20% ​​sour cream;

Two cloves of garlic;

A glass of purified water;

250 g flour;

50 ml sunflower oil;

Iodized salt.

Cooking method

1. Rinse the pork liver, pat dry with a disposable towel, place on a board and cut the piece diagonally into portions. Place in a deep bowl. Place two slices on the board, at some distance from each other. Cover them with cling film and lightly beat the liver, then remove the film, turn the pieces over, cover them again with film and beat them on the other side.

2. Break two eggs into a bowl, add salt and pepper. Using a whisk, beat the eggs with the spices until the egg mixture is smooth. Immerse the liver chops in this mixture, stir lightly and leave for a quarter of an hour.

3. Pour flour into a flat plate. Bread each chop in flour. Heat the oil well in a frying pan. Fry the chops in hot oil for a minute on each side.

4. Peel the garlic, wash and chop finely with a knife. Place sour cream and mayonnaise in a deep bowl, pour in water, add chopped garlic and pour in water. Mix everything well.

5. Place the fried liver chops in a deep saucepan, pour in garlic and sour cream sauce and simmer over moderate heat for a quarter of an hour, covering with a lid. Serve the chops with a side dish of vegetables, rice or potatoes and top with sauce.

Recipe 3. Pork liver chops with onions

Ingredients

400 g pork liver;

Garlic – two cloves;

Three onions;

Table salt and pepper;

Two eggs;

Cooking method

1. Clean the washed and slightly dried liver from all excess and cut into small pieces. Place the pieces on the board and lightly beat them on both sides, covering them with film. Pepper each chop.

2. Peel the garlic, rinse and pass through a garlic press. Rub each chop with minced garlic. Place in a deep bowl and leave for half an hour.

3. Break the eggs into a bowl and beat them with a whisk until foam appears on the surface.

4. Pour some flour into a separate flat plate and mix it with salt.

5. Peel the onion and cut it into half rings.

6. Dredge each chop in flour, then dip in beaten eggs and place in a heated frying pan with oil. Fry on both sides until golden brown. Transfer the finished chops to a separate plate. Add oil to the frying pan and add chopped onion and fry until golden brown. Place the liver chops on top of the onion, reduce the heat and simmer for 10 minutes. Serve the liver with a side dish, placing the fried onion on top.

Recipe 4. Chicken liver chops with apples and cheese

Ingredients

kg chicken liver;

Half a kilogram of cheese;

150 g sour cream;

Three pinches of ground black pepper;

80 ml refined vegetable oil;

Extra salt - three pinches;

Onion – 2 heads.

Cooking method

1. Clean the chicken liver from connective tissue and bile and rinse under the tap. Dry lightly with paper towels. We beat each liver very carefully, covering it with film. Chicken liver is very tender, so you need to beat it very carefully.

2. Wash the apple, wipe it with a napkin, peel off the peel and remove the seeds. Cut it into short, thin strips.

3. Grind the cheese on a grater. Chop the peeled onion into half rings and place it in a frying pan with heated oil and fry until golden brown.

4. Place the liver chops on a greased deco and sprinkle with salt and pepper. Spread the fried onions on all the liver pieces. Place chopped apples on top and sprinkle with cheese shavings.

5. In a glass, mix mayonnaise and sour cream with water. In total you should get about half a liter of sauce. Pour this mixture over the liver chops until it completely covers the liver. Place in the oven for half an hour and bake at 180 C.

Recipe 5. Liver chops with mushrooms

Ingredients

Half a kilogram of beef liver;

Extra salt;

700 g champignons;

Vegetable oil;

2 onions;

100 g Cheddar cheese;

Freshly ground black pepper.

Cooking method

1. Peel the onion and chop it into small cubes. Place the mushrooms in a colander, rinse under the tap and dry on a paper towel. Cut them into thin slices. Place the mushrooms in heated vegetable oil and fry until all the moisture has evaporated, add the onion and continue to fry until golden brown. Place the fried mushrooms in a colander and leave to drain excess fat. Grind the cheese using a grater.

2. Peel the washed liver from the film and cut it into portions. Lightly beat each with a hammer on both sides, covering with film. Season the chops with spices.

3. Fry the liver chops in the pan where you fried the mushrooms for three minutes on each side.

4. Place the finished liver chops on a baking sheet. Place fried mushrooms on each, coat with mayonnaise and generously sprinkle with cheese shavings.

5. Place the chops with mushrooms in the oven for seven minutes. Bake at 150 degrees.

Recipe 6. Liver chops with creamy onion sauce

Ingredients

30 g butter;

Half a kilogram of beef liver;

Two eggs;

Half a liter of milk;

125 g flour;

200 ml cream;

100 ml of drinking water;

Bulb;

50 ml refined vegetable oil;

Salt, spices and ground pepper.

Cooking method

1. We wash the beef liver, dry it with paper towels, clean it from films and use a drain. Cut into portions. Place each piece in a plastic bag and beat it on both sides. Place the liver chops in a deep bowl and fill with milk. Let it stand for half an hour.

2. Break the eggs into a deep plate, add salt and pepper, add flour, chopped herbs and pour in vegetable oil and water. Using a whisk, beat everything thoroughly until smooth.

3. Remove the chops from the milk and place them in the batter. Leave the liver in it for 20 minutes. Place in a well-heated frying pan with oil and fry until golden brown.

4. Finely chop the peeled onion and fry in butter until golden brown. Sprinkle with flour, stir vigorously and pour in the cream. Boil and keep on fire until the sauce thickens. Serve the chops with sauce and any side dish.

Recipe 7. Liver chops in sour cream sauce

Ingredients

Kg of beef liver;

Dried dill, cilantro and parsley;

4 cloves of garlic;

300 ml of drinking water;

5 g each of turmeric, oregano and paprika;

Extra salt;

150 g sour cream;

A pinch of ginger and ground basil.

Cooking method

1. Wash and dry the liver with paper towels. Cut into slices 6 mm thick. Peel the garlic cloves and finely chop with a knife.

2. Place sour cream in a deep bowl, pour out the water and add seasonings. Mix thoroughly until smooth.

3. Rub each slice of liver with salt on both sides, cover with thick film and beat lightly. Place in a small saucepan, pouring sour cream sauce over each layer and sprinkling with garlic. Leave in a cool place for an hour.

4. Heat a non-stick frying pan, add oil and fry the liver chops for two minutes on each side.

5. Pour the sauce into a saucepan, put it on moderate heat and place the liver chops in it. From the moment it boils, turn the heat to low and continue to simmer for a quarter of an hour. Shortly before the end of cooking, season with fresh or dried herbs.

Liver chops - tips and tricks from the chef

When beating the liver, be sure to cover it with film or place it in a bag to keep the kitchen clean.

Beat the liver very carefully, especially for chicken offal.

Before frying, marinate the liver chops for several hours or soak them in milk.

Serve liver chops with sauce based on sour cream, kefir or mayonnaise.

To ensure juicy chops, bread them in flour before frying.

If you love liver, but don’t know how to cook it deliciously, first opt ​​for chops made from this offal. They turn out very tender and incredibly tasty, if, of course, you prepare them correctly.

The main rule that should be followed when working with offal is that you should not cook it for too long (sometimes a few minutes is enough).

If you want the chops to be even softer and more tender, first soak the liver (of course, already well washed) in kefir, milk or a mixture of water and a dairy product (take both ingredients in equal proportions).

The calorie content of a liver chop fried in batter is 205 kcal/100 g.

Beef liver chops in batter - step by step photo recipe

For cooking, you can use beef or pork liver, but not chicken. It is too tender and therefore cannot be beaten.

Your mark:

Cooking time: 45 minutes

Quantity: 6 servings

Ingredients

• Beef liver: 650 g
• Sour cream (mayonnaise): 1-2 tbsp. l.
• Salt, pepper: to taste
• Egg: 1 large
• Semolina: 3 tbsp. l.
• Flour: 3 tbsp. l.
• Ground paprika: 1 tsp.
• Vegetable oil: for frying

Cooking instructions

Serve the original liver dish with a light vegetable salad or whatever side dish you prefer.

Pork liver chops recipe

Although beef liver is more popular among chefs and homemakers, pork liver has a softer texture, although it sometimes has a slight bitterness.

To prepare delicious chops you need:

• pork liver – 750-800 g;
• flour – 150 g;
• salt;
• egg – 2-3 pcs.;
• onion – 100 g;
• oil – 100 ml.

What to do:

1. Cut off all films from the liver, remove ducts and fat. Rinse and dry.
2. Cut into pieces about 15 mm thick.
3. Cover them with cling film and beat them with a hammer on both sides.
4. Place the chops in a saucepan and grate the onion there.
5. Add salt to taste and mix well.
6. Break the eggs into a bowl and lightly beat them with a fork.
7. Pour flour onto a board or flat plate.
8. Pour oil into a frying pan and heat slightly.
9. Roll lightly marinated liver slices in flour, dip in egg and roll in flour again.
10. Place the pieces in a frying pan and fry for 6-7 minutes.
11. After this, turn the pieces over and cook on the other side for about 7 minutes.

Place the finished pork liver chops on a paper napkin for 1-2 minutes to remove excess fat. Best served hot.

Chicken or turkey

Turkey liver is quite large, which means it can also be prepared as chops. Chicken is also suitable if you choose larger pieces and beat them more gently.

This requires:

• turkey liver – 500 g;
• salt;
• dry herbs – 1 tsp;
• flour – 70 g;
• egg;
• oil – 50-60 ml.

Step by step process:

1. Inspect the by-products, cut off anything that seems unnecessary, especially for remnants of the bile ducts. Wash and dry.
2. Place pieces of liver (no additional cutting required) under the film, beat them off on both sides.
3. After this, add salt to taste and season with herbs of your choice. Basil, oregano, and savory are suitable.
4. Bread each slice first in flour, then dip in egg and again in flour.
5. Fry semi-finished products in hot oil for about 3-5 minutes without a lid on one side.
6. Turn the liver chops over and fry covered for another 3-5 minutes. Serve hot.

Oven cooking option

To prepare liver chops in the oven you need:

• beef liver – 600 g;
• flour – 50 g;
• oil – 50 ml;
• salt;
• ground pepper;
• spices;
• cream – 200 ml.

How to cook:

1. Free the offal from films, fat and veins.
2. Wash, dry and cut into pieces 10-15 mm thick.
3. Cover them with film and beat them on both sides.
4. Salt and pepper the products to taste.
5. Heat oil in a frying pan.
6. Dip in flour and fry the chops in hot oil. Each side should take no more than 1 minute.
7. Transfer the fried preparations into a mold in one layer and pour in cream to which herbs have been added.
8. Turn on the oven at + 180 degrees, place the mold in it and cook for 18-20 minutes.

Chops from any liver will taste better if:

1. Pre-soak the offal in milk and soak in it for about an hour. If there is no milk, then you can use plain water.
2. The liver should not be overdried or overcooked in a frying pan, otherwise instead of tender chops you will end up with a dry and tasteless dish.
3. Chops will be juicier if you cook them from steamed liver.

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