Liver chops - a new look at preparing offal. The best recipes for liver chops: pork, chicken, beef

Publication in the group: Meat and offal dishes

Liver is an offal that has nutritional properties superior to meat. When consumed, there is a decrease in the risk of developing cancer, the functioning of the reproductive and cardiovascular systems is normalized, and fat metabolism and the number of red blood cells in the blood are restored. Beef, pork and chicken liver have these characteristics. At the same time, cow by-product is more popular due to its special aroma, taste and lower calorie content. To make the liver more tender and juicy, it is recommended to prepare it in the form of chops.

Recipes for liver chops, secrets of choosing ingredients and adding

Of all the by-products, liver is perhaps the most useful product. But due to the fact that it is slightly dry and harsh, not everyone likes it.

Try cooking liver chops and you will forever change your attitude towards this product.

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.

Useful tips and cooking tips

• When frying chops, I do not recommend covering the pan with a lid - this will make the crust crispier and the batter will not fall off.
• It is better to fry the liver over medium heat, then the chop will be well cooked and will have an appetizing appearance.
• Prick the chop with a thin knife or toothpick to check for doneness.
• You should not serve the product hot - the taste will be lost and guests will not appreciate your efforts. The ideal option is warm or cold.

Recipe 1. Beef liver chops

Ingredients

• 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;
• 30 g mayonnaise;
• 50 ml sunflower oil;
• 2 eggs;
• 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.

Classic recipe

Beef liver chops in the classic variation contain a minimal set of ingredients, but the dish turns out to be especially tender and juicy.

What ingredients will you need?

The classic version of beef liver chops includes the following set of products:

• beef liver (it is recommended to choose chilled liver from a young animal) – 500 g;
• raw table chicken egg – 1 pc.;
• wheat flour (preferably premium) – 160-200 g;
• salt (choose fine) – 2-4 g;
• freshly ground pepper (white or black) – 1-3 g.

To fry chops, you need to prepare refined vegetable oil (preferably olive). You can also include coriander, thyme or mustard seeds in the list.

Step-by-step cooking process

When preparing a beef liver chop, you need to follow the following procedure:

1. The liver should be thoroughly rinsed in running water. It is important to wash away any remaining blood.
2. Dry the liver, remove the film and blood vessels.

3. Then the liver should be cut into layers approximately 1 cm thick. If there are remains of blood vessels, they must be cut out.
4. Place the layers of liver one at a time in a thick food bag and gently beat with a kitchen hammer.
5. Next, in a flat bowl, mix the pepper and salt. If other spices are used, they must be added to this composition.
6. In a separate deep container, beat the chicken egg.
7. Pour flour into the third container.
8. After this, each layer of liver must be rolled in a mixture of 5 points.
9. Then the layer must be immediately dipped in egg and rolled in flour.
10. Next, the liver layer should be placed in a frying pan with heated oil.
11. Fry the chop for approximately 2 minutes on each side on a moderately hot burner.

Before removing the chop from the frying pan, you need to check it for doneness with a knife (when pierced, clear juice should flow out of the liver).

Rules for serving beef liver chop, decoration

It is recommended to serve the finished chop on a flat plate. For decoration you should use onion feathers, fresh dill or canned peas. If you need a side dish, it is recommended to use mashed potatoes, boiled rice/buckwheat or stewed green beans. If during the cooking process the chops turn out to be dry, then to correct the defect, the liver can be poured with onion-cream sauce, the recipe for which is discussed in this article.

Recipe 3. Pork liver chops with onions

Ingredients

• 400 g pork liver;
• garlic - two cloves;
• three onions;
• table salt and pepper;
• two eggs;
• flour.

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.

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.

Recipe 4. Chicken liver chops with apples and cheese

Ingredients

• kg chicken liver;
• half a kilogram of cheese;
• 150 g mayonnaise;
• Apple;
• 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.

We will need

How to choose the right beef liver

• The main sign of freshness of beef liver is its red-brown color , similar to the shade of ripe cherries.
• You should also pay attention to the color of the blood under the liver - it should be scarlet . If the blood is darkish, it means the product is “not the first freshness.”
• Fresh liver has a sweetish aroma , and if you smell a slight smell of ammonia, avoid purchasing this product.
• The liver should be firm, smooth and free of any scratches, cracks or stains.
• The main feature of beef liver is the presence of a white film . If the liver is fresh, it separates very easily.
• Of course, when choosing a liver, you should consider the fresh version, not the frozen one . This way you can be completely confident in the quality of the product.

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;
• 80 g mayonnaise;
• 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;
• greenery;
• 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.

Chops in batter

It should be noted that there are many ways to prepare chops: frying in batter or baking in the oven. Let's look at them in order. For example, you can start by cooking chops in batter. There are several variations of this dish. Let's start with the simplest thing. Make it as easy as shelling pears:

• prepare the pork liver: soak it, remove moisture from it, lightly freeze it, cut it into even pieces, beat it and put it in a separate container;
• Next, prepare the batter: pour raw eggs into a bowl, add salt and whisk;
• Place the broken pieces of liver into the prepared batter and leave to soak for 15 minutes;
• Before frying, carefully roll each slice on both sides in flour (breadcrumbs can be used instead of flour), and then place in hot vegetable oil and fry on both sides for 10 minutes.

Note: if you are afraid that the liver will not be cooked enough inside, then cover the pan with a lid. This way, the juice released will not evaporate quickly, and the chops will turn out more juicy. It is also advisable to pierce them with a sharp fork in several places during frying to most effectively separate the ichor.

Place the finished chops on a large platter, sprinkle with herbs and serve with a side dish of potatoes. In addition to this dish, you can also offer fresh tomatoes. They must first be washed, peeled and cut crosswise into equal slices. Squeeze garlic onto each piece and add salt. Your dinner will be a success!

Recipe ingredients:

• pork liver – 700 gr.;
• eggs – 3-4 pieces;
• flour or breadcrumbs – 100–200 grams;
• vegetable oil – 5-6 tbsp. l. (more may be needed), salt and pepper to taste.

Use your imagination, and your battered chops will acquire a sharper and more refined taste. It's all about making the batter. Let's prepare the liver as in the previous recipe. Cut even slices and place in a bowl. Now let's prepare the batter. In a separate bowl, preferably using a mixer, beat the eggs. Then add milk and beat again. Salt the preparation, squeeze out the garlic (you can grate it), add your favorite spices.

Add flour gradually, sifting through a strainer. The consistency should be medium thick. Next, each slice needs to be dipped in batter and fried, as mentioned earlier, in a frying pan in vegetable oil. Ready chops can be served with buckwheat porridge.

To give buckwheat porridge a special taste, add a little grated garlic to it during cooking. When the buckwheat is cooked, drain the water, and while it is still hot, add butter. And the finished chops can be coated with mayonnaise or sour cream on top. Sprinkle with finely chopped green onions. This option is suitable for both a family dinner and a more special occasion.

Components:

• pork liver – 800-900 gr.;
• eggs – 3-4 pieces; vegetable oil for frying – 6-7 tbsp. l. (more may be needed);
• flour – 4-5 tbsp. l.;
• milk – ¼ cup;
• 3-4 cloves of garlic;
• salt, pepper to taste.

The recipe for unusually tender juicy chops will surprise your family and guests.

• We take about 800–900 grams of pork liver and prepare it according to the traditional method, as indicated earlier: soak it, remove excess moisture, freeze it a little, cut it into even pieces, beat it and put it in a separate container.
• In a blender, mix onions - 3-4 pieces and garlic - 3-4 cloves. They go well with pork liver and eliminate the unpleasant aftertaste. We can safely say that these products will not spoil the liver: the more of them, the tastier the prepared dish will be.
• Next, put this mixture in a container with the liver and add salt. If desired, you can add 1 tbsp for spiciness. l. 9% vinegar. Soak the liver pieces in the marinade for about 15-20 minutes.
• Pour 1 cup of flour into a bowl (if there is not enough, add more). Dredge the marinated liver well in flour.
• Separately, beat eggs (3-4 pieces) with salt in a bowl and dip each slice into this mixture. And then roll it in flour again. Flour can traditionally be replaced with breadcrumbs.

Then place the pieces on a baking sheet well greased with vegetable oil. And then everything depends on the imagination of the cook.

Finely chop 3-4 onions and place this mixture on each piece. The next layer can be either meat or mushroom. If you choose meat, you will need a little of it - 400 -500 grams. The meat must be ground or replaced with minced meat. In any case, salt this composition to taste and add pepper. Take 300 grams of cheese and grate it. Now we spread the finished minced meat in the second layer, after the onion, on the pieces of liver. Then sprinkle everything with cheese. We will need about 300 grams of it. We don’t skimp on cheese, however, if you don’t have it on hand, mayonnaise is a good substitute.

Preheat the oven to 200 degrees and bake the chops until cooked. As a result, we will get a delicious dish and save on going to a restaurant. Fried potatoes go great with baked chops. To make it crispy, fry it in hot oil in separate batches and place on a napkin. This will remove excess moisture and fat.

Recipe 7. Liver chops in sour cream sauce

Ingredients

• kg 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.

Sauce options for liver chops

Sauce based on sour cream or mayonnaise will go perfectly with liver chops. They should be moderately spicy, garlicky and aromatic. An excellent alternative would be mushroom sauce. Serve the sauce in separate sauceboats. If desired, sauce can be poured over the top of the chops. By experimenting with available products, you can prepare a wide variety of sauces.

Sour cream

Required ingredients:

• 1 onion;
• 1 tbsp. l. flour;
• butter - 2 tsp;
• mixture of peppers, salt;
• sour cream - 3 tbsp. l;
• water or broth - 0.5 tbsp.

Cooking time: 20 minutes.

Calorie content: 206.8 kcal.

Preparation:

1. Fry the pre-chopped onion in butter.
2. Pour flour into the pan, mix well, pour in the broth.
3. Cook the sauce, stirring constantly, add sour cream, add salt and spices to taste.
4. If lumps form, the sauce should be crushed with a blender or mashed well with a spoon.
5. Adjust the consistency of the sauce with the amount of broth; it should be like thick sour cream.
6. Serve the sauce in a gravy boat or pour it over the chops before serving.

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Mushroom

Required ingredients:

• fresh mushrooms - 120 g;
• bulb;
• butter for frying;
• flour - 2 tbsp. l;
• cream - 1 tbsp. l;
• spices, mushroom seasoning, salt.

Time to prepare the sauce: 20 minutes.

Calorie content: 147.7 kcal.

The culinary process is simple:

1. Wash the mushrooms, dry them, chop them and fry them in butter.
2. While frying, add chopped onion and cook until golden brown.
3. Grind the fried mushrooms in a blender, add flour and mix well.
4. Pour in the cream, add salt and spices. Add mushroom seasoning only if the sauce is made from champignons. It is not necessary to add it to wild mushrooms.
5. Stirring constantly, boil the sauce and adjust the thickness. If necessary, dilute with water or broth.
6. Mushroom sauce perfectly harmonizes with the taste of the liver; it will add aromatic notes and juiciness to the dish.

Cream sauce with basil

Required ingredients:

• low-fat cream - 180 ml;
• starch - 2 tbsp. l;
• butter - 25 g;
• green or dried basil to taste, salt.

Cooking time: 15 minutes.

Calorie content: 202.3 kcal.

How to prepare the original filling:

1. Combine cream with starch, mix everything well.
2. Melt butter in a frying pan and add dried basil. If you take fresh herbs, it is better to add them later.
3. Pour in the cream and starch and bring to a boil. Add salt if necessary.
4. Chop the basil, add to the sauce, bring to a boil and remove from heat. Next, you can grind it in a blender until smooth.