Liver Cutlets in Batter
These cutlets come out very tender, soft, and delicious. Liver isn't just tasty — it's also very good for you.
Lucy
Recipe author
Liver Cutlets in Batter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
11 g
Fats 18 %
4 g
Carbohydrates 32 %
7 g
115 kcal
GI:
57
/
0
/
43
Cooking method
-
Step 1:
Rinse the liver and remove the membrane. Soak it in milk or water for at least 30 minutes, then pat it dry. Cut it into pieces no thicker than 3/4 inch (2 cm) and lightly pound each piece on both sides.
-
Step 2:
Season each piece all over with salt and pepper to taste. Let marinate for 30 minutes.
-
Step 3:
Crack the eggs into a bowl, add the flour, baking soda, and salt, and whisk everything well. The batter should be about as thick as heavy sour cream.
-
Step 4:
Heat a skillet, dip the cutlets in the batter, and fry over medium heat in vegetable oil.
-
Step 5:
Cook on both sides until golden.
-
Step 6:
The liver cutlets are ready. Serve with any side dish.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Lamb liver - 101 kcal/100g
- Beef offal - 735 kcal/100g
- Goose liver - 412 kcal/100g
- Duck liver - 405 kcal/100g
- Beef liver - 130 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine flour (krupchatka) - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
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