Chicken liver schnitzels

Name: Chicken liver schnitzels
Ingredients: 1 kg chicken livers; 3 eggs; 1 teaspoon salt; 3 teaspoons flour; 200 g breadcrumbs; 200 ml oil

Meat - Chicken liver schnitzels by Ramona C. - Recipia

Chicken liver schnitzels hold onto their breadcrumb coating when the livers are well dried, and brown in the pan while staying tender in the middle. Eggs and flour help the breadcrumbs stick to each piece, keeping the flavor of the liver front and center. I choose lobes of similar size so they fry at the same pace. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total: 54 minutes. Serves: 4. Approximately 630 kcal and 56 g protein per serving.

Ingredients

1 kg chicken livers
3 eggs
1 teaspoon salt
3 teaspoons flour
200 g breadcrumbs
200 ml oil

Preparation

1. Pat the livers dry with paper towels and separate the lobes without washing them. 2. Beat the eggs with the salt, then mix in the flour a teaspoon at a time, stirring until smooth. 3. Put the breadcrumbs on a plate. Dip each liver in the egg mixture, let the excess drip off, then coat it in breadcrumbs. 4. Heat the oil in a frying pan for 2 minutes, until it shimmers slightly. Fry the livers in 4 batches, about 5 minutes and 30 seconds per batch; turn them halfway through, until browned on both sides. 5. Transfer them to a plate lined with paper towels and leave them to drain for 10 minutes.

Notes

Choose fresh livers with a shiny surface and an even color; if you see any greenish areas, discard that piece. If you buy them frozen, thaw them completely in the fridge before breading. Thin lobes brown faster than thick ones, so check a large piece from the first batch before continuing the same way. For a gluten-free version, use gluten-free breadcrumbs and rice flour in the same quantities; the eggs stay, so the dish contains egg. I also made mashed potatoes to go with them. If you increase the amount to 2 kg and use the same pan, allow about another 24 minutes for frying. When the oil starts to smoke, lower the heat before the next batch. Keep leftovers in a sealed container in the fridge for up to 3 days, though the coating softens overnight.