Liver in flour

Tender, appetizing, juicy and very tasty! Liver in flour is a simple, but at the same time delicious dish. Thanks to breading, all the juices inside remain in the liver, due to which it turns out very soft. Using the same technology, you can cook pork or chicken liver.

Maria

The author of the recipe

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Composition / ingredients

servings:

Beef liver

500

Onion

Flour

Sunflower oil

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 31 % 10 g

Carbohydrates 25 % 8 g

185 kcal

GI: 63 / 0 / 38

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to fry liver in flour? Prepare the products. If the liver has been frozen, defrost it by first transferring it from the freezer to the bottom shelf of the refrigerator. I advise you to leave the liver a little hard, then it will be easier to cut it.
Step 2:
Peel the onion and cut it into half rings.
Step 3:
Rinse the liver and dry it well. It is important to do this very carefully, otherwise it will be cooked, not fried. Cut the liver into pieces 1 cm thick, add salt and leave for 10 minutes.
Step 4:
Then lightly chop off the pieces on both sides. To prevent the juice from the liver from flying in all directions, you can cover it with cling film.
Step 5:
Pour the flour into a flat plate. Roll the pieces of liver in flour.
Step 6:
Heat sunflower oil in a frying pan over high heat. Put the liver on it and fry for 3-5 minutes on each side, depending on the size of the pieces. Remove the liver from the pan onto a plate.
Step 7:
Put the onion in the same pan where the liver was fried. Fry it over medium heat until transparent.
Step 8:
Return the liver to the pan and fry together with the onion for about 5 more minutes. You do not need to fry longer, it will become tough. Serve the liver immediately to the table, with any side dish or vegetables. Bon appetit!

The recipe for liver in flour is especially useful for people with iron deficiency in the body (anemia), because it is the liver that contains the largest amount of this trace element.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .