Chops from the liver - a delicious dish in a hurry

Tasty dishes in a hurry, and even without the special material costs. Yes, it's just a fairy tale and a dream. Nothing so pleases the hostess, as a double economy: time and money, and not at the expense of health. Therefore, the best advice is to prepare chops from the liver.

The liver is undeservedly considered a product of lower quality than a piece of selective tenderloin. But absolutely in vain. The liver has a delicate parenchymal structure, which is very rich in liquid in its composition, which means it is juicy and tender. Simply, as in every recipe, there are culinary delicacies and tricks that not only help not to ruin the product, but to show the richness of taste and the sweetness of the aftertaste. Chops from the liver is a good example. After all, how many stereotypes were generated due to improper cooking of this dish, which stably rooted in our minds, automatically ranking the liver to the by-products and attributing stiffness and dryness to dishes from the liver. To chops from beef liver turned delicious and tender, you need to choose the right liver. And this is as difficult a task as preparing a dish. Beef liver is always saturated red, sometimes brown, color, moist, but without mucus, quickly restores deformity after pressing, should not have foreign smells and stains, uniformly covered with film without damage.

It is preferable to choose, of course, a chilled liver, it better preserves the structure and taste, it is easier to determine the quality defects. But as an alternative, it is possible to use a frozen by-product, which must be thawed before use. It is better to carry out the thawing process gradually, without sudden changes in temperature conditions, that is, the optimal option is defrosting in the refrigerator at 4-6 ° C, the longer the defrosting process, and the loss of moisture from the piece is smaller, the more delicious your dish will be. And remember, you can not freeze the liver again.

To cook chops from the liver, the defrosted byproduct must be cleaned from the cover film. To do this, with a thin blade of the knife, pull it from the edge, and then gradually lift the fingers until completely removed. It is also necessary to cut out thick ducts from a piece.

The recipe for chops from the liver suggests the presence of the following ingredients: chilled beef liver - 600 grams, pasteurized milk 200-350 ml, salt - 5 grams, wheat flour or breadcrumbs - 200 grams. We cut the liver into pieces 5 × 5 cm in size and beat off with a kitchen hammer. To prevent splashing, place the pieces in a plastic bag. The malleus is better to use wooden, it will not sever severely the delicate structure of the liver. Beat so that the chops from the liver are increased by 1-1.5 cm. Milk warm to room temperature (20-25 ° C) and add salt. In it, immerse the pieces and leave for 30 minutes to impregnate. Thus, chops from the liver are evenly salted, and milk will deaerate the by-product. Next, roll the pieces in a breading mixture (for this you can mix the same amount of flour and semolina) on both sides and lay them on a well heated frying pan. It is mandatory to add vegetable oil, and after the formation of crust reduce the fire to a minimum. Systematically turn the chops from the liver, for a uniform frying for 10-13 minutes, periodically adding milk or water to 30 grams, for a larger steam effect and cover with a lid. Separately, cut the rings with onions (2 heads) and fry in vegetable oil until golden.

We spread the chops from the liver on a serving dish, decorate with onion rings and finely chopped greens of dill. For a hearty meal, we prepare a side dish of boiled potatoes, and for a dietary meal we will serve forks of glazed cauliflower.