Liver cutlets
WHAT YOU WILL NEED
From ingredients
5 products
Meat
For frying
Vegetables & Herbs
SIMPLE PROCESS
Step by step recipe
The key to tender liver cutlets is proper preparation. Rinse the liver, remove membranes and bile ducts. Grind it in a blender or meat grinder until smooth. Add salt, spices, and chopped green onion for flavor. Fry over medium heat to cook through and achieve a crispy crust. Don't overcook to keep them juicy.
Prep the liver
Rinse the beef liver (1000 g / 2.2 lb) under cold water, remove membranes and bile ducts. Cut into smaller pieces for easier grinding.
Grind the liver
Pass the liver through a meat grinder or blend in a food processor until smooth. For extra tenderness, grind twice.
Add spices and onion
Add salt (3 g / ½ tsp), spices (3 g / ½ tsp), and finely chopped green onion (50 g / ½ cup) to the liver mixture. Mix until well combined.
Shape the cutlets
Wet your hands with water to prevent sticking, and form round or oval patties about ¾ inch (2 cm) thick.
Fry the cutlets
Heat vegetable oil (50 g / about 3 tbsp) in a skillet over medium heat. Fry the cutlets for 3–4 minutes per side until golden and cooked through.
Serve hot
Place the cooked cutlets on paper towels to drain excess oil, then transfer to a plate. Serve with your favorite side and fresh herbs.
CHEF'S TIP
Remove membranes and ducts
Beef liver has bile ducts and membranes – remove them to avoid bitterness. Soak the liver in milk for 30 minutes to further reduce any bitter taste.
Use freshly ground spices
Add black pepper, paprika, and nutmeg to the mixture. Freshly ground spices bring out the liver's natural flavor.
Don't overcrowd the pan
Fry the cutlets in batches, leaving space between them for even browning.
Let them rest
After frying, place the cutlets on paper towels to absorb excess oil. Let them rest for 5 minutes – they become even juicier.
SUBSTITUTIONS
Add your taste
- Replace beef liver with chicken liver Chicken liver is more tender and cooks faster – reduce frying time by 2–3 minutes. The flavor will be milder.
- Add onion and egg for moisture For extra moisture, add 1 finely chopped onion and 1 egg to the mixture – they bind and add tenderness.
- Use regular onion instead of green onion If you don't have green onion, grate a regular onion and add it to the mixture.
- Bake instead of frying For a healthier version, shape the cutlets, place on a baking sheet, and bake at 190°C (375°F) for 20–25 minutes.
HOW TO STORE
How to Store Liver Cutlets
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet (3–5 minutes) or microwave. Freeze raw or cooked cutlets – thaw in the fridge and fry or reheat.
GOOD TO KNOW