Pork liver cutlets

Fast, simple, inexpensive, but no less delicious. I have loved liver cutlets since I was a teenager. Mother often made them at my request. True, mainly from beef liver, as it is richer in iron than pork. And this is very important for maintaining the level of hemoglobin in the blood (the internal environment of the human and animal body) . I don’t really worry about which liver to make cutlets from - whichever one you take, it will turn out very tasty. Pork liver cutlets are, perhaps, more tender and soft than beef ones. Well, pork liver costs much less.

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Pork liver cutlets

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	168 kcal
Belkov:	16 g
Zhirov:	8 g
Carbohydrates:	11 g
Used:	46 / 23 / 31
N 27 / C 73 / B 0

Production time: 40 min

Step-by-step production

Step 1:

Prepare the ingredients. To make pork liver cutlets, we need: pork liver, semolina, large egg, dark ground pepper and salt.

Step 2:

Wash the pork liver, dry it, remove all films and ducts. Cut into small pieces.

Step 3:

Pass the pork liver through a meat grinder and beat in a blender.

Step 4:

Add egg, semolina, ground pepper and salt to the minced meat

Step 5:

Mix everything well and leave at room temperature for 15 minutes so that the semolina swells.

Step 6:

Heat vegetable oil in a frying pan, spoon out the liver dough and form small cutlets. Fry for 4 minutes on each side until golden brown.

Pork liver is a storehouse of essential substances for the human body. It is rich in vitamin A, microelements such as zinc, copper and iron, as well as essential amino acids. Pork liver differs from veal and beef liver in its porous structure in the cut area. Liver dishes saturate the body with useful enzymes, which improve digestion and absorption of necessary substances. Liver dishes slow down the aging process, restore immunity, prevent the formation of cancerous tumors and diabetes, improve the absorption of calcium and the breakdown of proteins, and promote the growth of hair and nails.

Therefore, a liver dish should be in the diet at least once a week, just like fish.

But not all pork liver is healthy, because it can be contaminated with harmful microbes. In addition, it may be damaged as a result of improper storage. Therefore, it is necessary to carefully select the liver. And don't store it in the refrigerator for long. The sooner you prepare it after purchase, the better.

Pork liver cutlets: detailed recipe with photos

Pork liver cutlets are a very appetizing dish with an amazing smell and taste. This appetizer is suitable not only for lunch or dinner in a small family circle, but also for receiving guests. You can also take them with you on vacation - fishing or a walk in the forest, for a snack at work.

Recipe with photos of pork liver cutlets in the oven

Production time : 40 minutes

Number of servings: 8

Energy value

calorie content – 345.7 kcal;
proteins – 14.9 g;
fats – 29.6 g;
carbohydrates – 5.1 g.

Ingredients

pork liver – 700 g;
fresh lard – 250 g;
garlic – 5-6 cloves;
flour – 3-4 tbsp;
soda – 1 tsp;
ground black pepper – ½ tsp;
vegetable oil – 40 ml;
salt - to taste.

sour cream of any fat content – 400 ml;
onions – 2 pcs.;
spices - optional;
vegetable oil – 30 ml;
salt - to taste.

Step-by-step production

First, wash the liver well, but it is better to cook cutlets from the product soaked for one and a half to two hours in salted water. Dry with napkins and cut into small pieces.
Pass the liver, lard and peeled garlic through a meat grinder, add flour and soda to make the cutlets fluffy. Pepper and salt. Mix all ingredients thoroughly.
Fry over moderate heat until golden brown, having previously preheated a frying pan with oil.
For a savory sauce, peel and cut the onion into small cubes. Saute it in vegetable (refined) oil until golden brown. Add sour cream, spices (pepper or meat seasoning) and bring the contents to a boil.
Preheat the oven to 180 °C, grease a baking sheet with vegetable oil, place the cutlets on it and pour over the previously prepared sauce. Place in the oven for 10-15 minutes at the same temperature.

The best side dish for such a dish would be French fries or mashed potatoes, although some prefer crumbly rice.

Tip : if you like the taste savory, add a little nutmeg to the sauce.

How to cook liver cutlets with rice

Production time : 30 minutes

Number of servings: 5

Energy value

calorie content – 288.4 kcal;
proteins – 19.7 g;
fats – 3.9 g;
carbohydrates – 43.6 g.

Ingredients

pork liver – 500 g;
boiled rice – 5 tbsp;
chicken egg – 1 pc.;
snow-white bread (stale) – 150 g;
wheat flour – 5 tbsp;
ground black pepper – 1-2 chips;
salt - to taste;
refined vegetable oil – 3 tbsp.

Step-by-step production

Cut the soaked and dried liver into pieces that will fit into the loading sector of the meat grinder.
Boil the rice until fully cooked, soak the bread.
Twist the liver, followed by the crumb squeezed out of the water, add 3 tablespoons of flour, chilled rice, pepper to the ground ingredients, beat in the egg, salt and stir thoroughly.
Heat a frying pan with oil, form cutlets, roll them in flour and fry until a dark golden brown crust appears. Usually, 5-8 minutes are enough to heat treat two sides (depending on the intensity of the fire).
Place the products in a saucepan, pour 80-100 ml of water into it, throw in 2-3 bay leaves and simmer over low heat for about another 8-10 minutes. After this, the meatballs turn out tender and soft.

Delicious option with potatoes and carrots

Production time : 50 minutes

Number of servings: 5

Energy value

calorie content – 193.6 kcal;
proteins – 16.9 g;
fats – 3.3 g;
carbohydrates – 24.1 g.

Ingredients

pork liver – 500 g;
raw potatoes – 250 g;
onions – 2 pcs.;
medium carrots – 1 pc.;
garlic – 3-4 cloves;
chicken egg – 1 pc.;
semolina – 150 g;
seasoning for meat - 1 chip;
freshly ground pepper mixture - to taste;
salt - to taste;
Sunflower oil – 40 ml.

Step-by-step production

Pig meat is very tender, and the liver is slightly bitter, so do not forget about the indispensable condition - soaking.
Now you need to create minced meat: cut the offal and twist through a meat grinder. Peel the potatoes, carrots, onions and garlic, chop them and grind them too.
Add 3-4 tablespoons of semolina to the processed ingredients, beat in an egg, add seasoning, pepper and salt. Stir everything thoroughly until it becomes a homogeneous mass. Set aside the minced meat for 10-15 minutes so that the cereal swells.
Heat a frying pan with oil. Form cutlets, just make them no thicker than one and a half cm, roll in semolina.
Fry until a dark golden brown crust appears, but be careful not to burn - minced liver does not require long heat treatment.

Homemade cutlets can be served hot, warm or cool with the side dish that suits your taste best. Fresh or canned vegetables, spicy seasonings and herbs will never be superfluous.

Tip : if necessary, traditional semolina can be replaced with wheat flour, but cereal is most preferable as a breading.

Preparing pork liver cutlets is quite simple, as you have certainly seen by reading the recipes above. One of the features of this dish is that it can be combined with any side dishes that you like.

Pork liver cutlet recipes

Not everyone understands that pork liver is considered a fairly dietary product; it is endowed with a large number of vitamins, including vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of groups A, B, C, E and K. In addition, in this The product contains minerals such as chromium, iron, copper and others.

The easiest way, of course, is to prepare beef stroganoff from the liver, but cutlets can be created “in reserve” and stored in the freezer until the right moment.

Making liver dishes requires a special approach, because the product is “capricious”, but it seems that even a young housewife can easily cope with this task. And our useful tips and recipes for making the most delicious versions of pork liver cutlets will come to your aid.

Recipe for liver cutlets with rice cereal

Components:

Pork liver - half a kilogram
Chicken egg - 1 piece
Rice cereal - 150 g
Vegetable oil - 70 milligrams
Onion - 1 piece
Starch - 2 tablespoons
Dark pepper and salt are added to taste

Manufacturing:

A simple recipe for hedgehogs made from rice and minced liver. Wash the rice grains, cook it until the rice porridge is ready over low heat. Salt the water. Afterwards, let the finished porridge cool.

Wash and cut the liver. Scroll through a meat grinder. Add chopped or grated onion to the same minced meat, having previously peeled it.

Tip: To prevent onions from burning your eyes, you need to rinse them in ice water.

Beat a chicken egg into the resulting mixture and add rice.
Stir and sprinkle with seasonings to taste. Heat the oil in a frying pan, roll out the meatballs and fry them on both sides for about 6-8 minutes on each side.

You can serve liver cutlets with rice with stewed vegetables.

Pork liver cutlets with semolina

Semolina in this recipe is a component that helps not only to hold the cutlets together, but also to give them a delicate taste.

Components:

Pork liver – 0.5 kg.
Medium size onion – 1 pc.
Egg – 1 pc.
Semolina – 100 g
Salt and dark pepper – to taste
Sunflower oil

Manufacturing:

We prepare the liver by washing it and getting rid of possible films, peel the onion and grind both components in a meat grinder, you can also use a blender. Next, add the semolina and set the mixture aside for some time, which will allow the semolina to increase in volume.

Only after this, beat in the egg, add aromatic pepper and salt.

Pour oil into a frying pan, heat it and, forming cakes, bring to a golden surface, frying on both sides.

Tip: to make the liver cutlets with semolina the most juicy, you need to turn them over a couple of times. Then the juice will be preserved inside.

Before serving, sprinkle the dish with herbs and decorate the plate with tomatoes.

Cooking liver cutlets with fresh carrots

This recipe will be a good treat for kids, because carrots add extra juiciness to the dish.

Components:

Liver – 0.5 kg
Testicle – 1 pc.
Garlic – 1 clove
Premium wheat flour – 2 tbsp.
l. Onions – 1 pc.
Fresh carrots – 1 pc.
Spices and salt - to taste
Sunflower oil

Manufacturing:

Carefully grind the liver and onions in a meat grinder or blender. Because liver is a rather complex product and there may be films in it, remove them. Grate the carrots on a small grater, it is better to use the small side specifically, this will allow you to get not very large slices of carrots that will quickly fry.

Crush the clove of garlic and add to the liver-onion mixture. Next, beat the egg separately, salt and pepper it, and add to the minced meat. When finished, add flour and stir thoroughly to prevent lumps from forming. It is better to mix the minced meat with your hands, so you will be sure that all the ingredients are mixed into one whole. To prevent the minced cutlet from clinging to your hands during modeling, you need to wet your hands in water.

Heat sunflower oil (you can also use lard) in a frying pan and fry pork liver cutlets with carrots until golden on both sides.

In this dish, carrots play an extraordinary role; they release juice and give the cutlets softness and tenderness. Additionally, serve sour cream, this will emphasize the taste of the dish.

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How to create liver cutlets with buckwheat

Components:

400 g pork liver
100 g buckwheat
2 tbsp.
l. wheat flour 1 onion
30 g butter (for porridge)
2 eggs
Salt and pepper to taste

Manufacturing:

Before you start preparing the minced meat, boil the buckwheat in water, salted to taste, because the recipe uses ready-made porridge. Cool it down, meanwhile making the minced meat.

Tip: to make the liver cutlets with buckwheat even more juicy, you need to add butter to the porridge.

Wash and dry the liver, cut into small pieces and pass through a meat grinder. You can also grind it in a blender. Peel and also grind the onion, mix thoroughly. If you use a meat grinder, then at the end you can scroll a little dry bread, it will push through the remaining minced meat.

When the buckwheat has cooled, add it to the minced meat, add salt, pepper, and chicken eggs. Only after all the ingredients are thoroughly mixed can you add flour. This must be done in small portions so that lumps do not form.

Place the frying pan on the fire, pour in vegetable oil and heat it up. If you do not preheat the pan in advance, the liquid minced meat mixture may stick to the pan. Using an ordinary tablespoon, add the minced meat, forming small cutlets, and fry to obtain an appetizing crust.

Next, the cutlets need to be freed from fat by placing them on a paper towel.

The dish should be served warm, so you can better experience its unforgettable taste. Before serving, chop your favorite greens and sprinkle them on the cutlets, add sour cream to the plate.

How to cook chopped liver cutlets from pork liver

Components:

Pork liver – 500 g.
Testicles – 2 pcs.
Starch - 2 tbsp.
l. Garlic – 1 clove
Onion – 1 pc.
Seasonings - to taste
Sunflower oil

Manufacturing:

Remove all films from the liver, rinse and dry it. Cut into small pieces.

Prepare the onion, chop and fry using sunflower oil.

Add all the indicated components to the liver; if desired, you can also add the greens preferred by your household.

Stir and let stand for 15-20 minutes so that the starch swells.

Heat the oil in a frying pan and, using a spoon, as in the recipe for pork liver pancakes, add the minced meat for frying.
Be careful not to overcook the cutlets, otherwise they will be rubbery and dry. It would be great served with any ketchup, sauce or sour cream.

Recipe for liver cutlets with potatoes

Components:

Liver – 500 g
Onion – 1 pc.
Testicle – 2 pcs.
Medium potatoes – 3 pcs.
Spices, salt - to taste
Breadcrumbs

Manufacturing:

Peel the potatoes, boil until fully cooked, and make a puree. Let it cool a little.

Wash the liver, clean it from films if necessary, and cut it into cubes. Pass it through a meat grinder. Add onion here and twist.

Mix the cooled mashed potatoes with the liver, add the remaining ingredients and mix with your hands.

Tip: If the minced meat is very watery, you can add a little flour.

Pour breadcrumbs onto a plate, make liver cutlets, generously coat them in breading and place them in a heated frying pan with sunflower oil.

The frying process on both sides will take about 15 minutes, 7-8 minutes on each side.

Advice: if you want to reduce the calorie content of the dish, then you can cook them the same way, just change the frying process to cooking in a steam bath. In extreme cases, the cooking time will be increased to 30-40 minutes.

Savory liver cutlets with milk

Components:

Pork liver – 500 g
Flour – 2 tbsp.
l. Loaf (snow-white bread) – 3 pieces
Milk – 150 g
Onion – 1 pc.
Egg – 1 pc.
Seasonings - to taste
Vegetable oil

Manufacturing:

Pour milk into a bowl and prepare the liver by washing it. Cut into medium slices and place in a bowl of milk for 30 minutes. Strain to get rid of all the water. Milk will give the liver a special, gentle taste.

There is no need to pour out the milk. Soak bread or loaf in it.

Twist the pork liver through a meat grinder, then the bread, squeezing it first, and the onion. After twisting, you will see that the minced meat has a grainy structure. This is what we wanted, because cutlets according to this recipe will be the most airy, and milk will add sweetness to them.

Add salt, spices that you prefer, and an egg to the minced meat. Add the indicated amount of flour. Stir everything thoroughly. Roll the finished mixture into small circles, flatten them and fry in sunflower oil.

Tip: if the minced meat has the most watery consistency, then you can either add more flour or lay out the cutlets with a spoon.

Fry the cutlets on both sides, without drying them out, and serve with the freshest vegetables and side dish.

Pork liver cutlets: detailed recipe with photos

Recipe with photos of pork liver cutlets in the oven

Production time : 40 minutes

Number of servings: 8

Energy value

calorie content – 345.7 kcal;
proteins – 14.9 g;
fats – 29.6 g;
carbohydrates – 5.1 g.

Ingredients

pork liver – 700 g;
fresh lard – 250 g;
garlic – 5-6 cloves;
flour – 3-4 tbsp;
soda – 1 tsp;
ground black pepper – ½ tsp;
vegetable oil – 40 ml;
salt - to taste.

sour cream of any fat content – 400 ml;
onions – 2 pcs.;
spices - optional;
vegetable oil – 30 ml;
salt - to taste.

Step-by-step production

First, wash the liver well, but it is better to cook cutlets from the product soaked for one and a half to two hours in salted water. Dry with napkins and cut into small pieces.
Pass the liver, lard and peeled garlic through a meat grinder, add flour and soda to make the cutlets fluffy. Pepper and salt. Mix all ingredients thoroughly.
Fry over moderate heat until golden brown, having previously preheated a frying pan with oil.
For a savory sauce, peel and cut the onion into small cubes. Saute it in vegetable (refined) oil until golden brown. Add sour cream, spices (pepper or meat seasoning) and bring the contents to a boil.
Preheat the oven to 180 °C, grease a baking sheet with vegetable oil, place the cutlets on it and pour over the previously prepared sauce. Place in the oven for 10-15 minutes at the same temperature.

The best side dish for such a dish would be French fries or mashed potatoes, although some prefer crumbly rice.

Tip : if you like the taste savory, add a little nutmeg to the sauce.

How to cook liver cutlets with rice

Production time : 30 minutes

Number of servings: 5

Energy value

calorie content – 288.4 kcal;
proteins – 19.7 g;
fats – 3.9 g;
carbohydrates – 43.6 g.

Ingredients

pork liver – 500 g;
boiled rice – 5 tbsp;
chicken egg – 1 pc.;
snow-white bread (stale) – 150 g;
wheat flour – 5 tbsp;
ground black pepper – 1-2 chips;
salt - to taste;
refined vegetable oil – 3 tbsp.

Step-by-step production

Cut the soaked and dried liver into pieces that will fit into the loading sector of the meat grinder.
Boil the rice until fully cooked, soak the bread.
Twist the liver, followed by the crumb squeezed out of the water, add 3 tablespoons of flour, chilled rice, pepper to the ground ingredients, beat in the egg, salt and stir thoroughly.
Heat a frying pan with oil, form cutlets, roll them in flour and fry until a dark golden brown crust appears. Usually, 5-8 minutes are enough to heat treat two sides (depending on the intensity of the fire).
Place the products in a saucepan, pour 80-100 ml of water into it, throw in 2-3 bay leaves and simmer over low heat for about another 8-10 minutes. After this, the meatballs turn out tender and soft.

Serve liver cutlets with rice not hot, but cool with herbs and vegetables.

Fundamentally : the amount of flour to add to the minced meat indicated in the recipe can change in one direction or the other. It all depends on the moisture content of the ingredients, so figure this out as you go.

Delicious option with potatoes and carrots

Production time : 50 minutes

Number of servings: 5

Energy value

calorie content – 193.6 kcal;
proteins – 16.9 g;
fats – 3.3 g;
carbohydrates – 24.1 g.

Ingredients

pork liver – 500 g;
raw potatoes – 250 g;
onions – 2 pcs.;
medium carrots – 1 pc.;
garlic – 3-4 cloves;
chicken egg – 1 pc.;
semolina – 150 g;
seasoning for meat - 1 chip;
freshly ground pepper mixture - to taste;
salt - to taste;
Sunflower oil – 40 ml.

Step-by-step production

Pig meat is very tender, and the liver is slightly bitter, so do not forget about the indispensable condition - soaking.
Now you need to create minced meat: cut the offal and twist through a meat grinder. Peel the potatoes, carrots, onions and garlic, chop them and grind them too.
Add 3-4 tablespoons of semolina to the processed ingredients, beat in an egg, add seasoning, pepper and salt. Stir everything thoroughly until it becomes a homogeneous mass. Set aside the minced meat for 10-15 minutes so that the cereal swells.
Heat a frying pan with oil. Form cutlets, just make them no thicker than one and a half cm, roll in semolina.
Fry until a dark golden brown crust appears, but be careful not to burn - minced liver does not require long heat treatment.

Homemade cutlets can be served hot, warm or cool with the side dish that suits your taste best. Fresh or canned vegetables, spicy seasonings and herbs will never be superfluous.

Tip : if necessary, traditional semolina can be replaced with wheat flour, but cereal is most preferable as a breading.

Preparing pork liver cutlets is quite simple, as you have certainly seen by reading the recipes above. One of the features of this dish is that it can be combined with any side dishes that you like.