Chicken liver cutlets with semolina

Recipe for chicken liver cutlets with semolina and eggs. A simple, satisfying and tasty dish made from the liver is, of course, cutlets fried in a pan. Chicken liver cutlets with semolina are cooked very quickly, they turn out to be hearty, tender and juicy, so housewives who have already tasted this dish quite often cook them for their household. This dish is quite affordable and even economical, which can be served not only on weekdays, but also on the festive table, cutlets look very appetizing.

Since minced chicken liver turns out to be quite liquid and cutlets look like ordinary pancakes, you can add various ground or whole cereals to it for density: semolina, oatmeal, buckwheat, etc. According to our recipe, semolina is added to minced meat, cutlets are fried in a pan and then additionally steamed. Chicken liver cutlets can be served with any side dish and sauce.

Required Ingredients:

• 700 g of chicken liver;
• 3/4 cup semolina;
• 1 - 2 bulbs;
• 2 eggs;
• 1 teaspoon of salt;
• a pinch of black ground pepper;
• 2 - 3 tbsp. tablespoons vegetable oil (for frying)

Cooking process:

First, prepare the chicken liver: rinse it, cut off the white veins (film) with a knife and cut into pieces. Next, you will need to chop the liver and onions. You can immediately pass them through a meat grinder or use an immersion blender, food processor, or mixer. I will grind the liver with a submersible blender, and the onion with a mixer with a metal nozzle.

So, put the prepared chicken liver in a convenient bowl and chop with a blender.

Peel and chop the onion. Pour into crushed liver.

Stir the mass with a spoon and add all the other products: semolina, eggs, salt and season to taste with black pepper.

Stir the minced meat with a spoon or fork until smooth and leave to swell for 40-50 minutes. During this time, the semolina will swell, the liver mass will become thicker and more stable.

Now you can start frying the cutlets. Liver cutlets are fried in the traditional way, plus a twenty-minute steam exposure (for softness and juiciness of the cutlets).

On a well-heated ! ) Pour a little vegetable oil into the pan and use a spoon to put the minced meat in the form of portioned cutlets. Do this carefully so that the minced meat does not spread. Continue frying one side for 1 to 1.5 minutes.

Once the bottom side is browned, quickly flip the patties over to the other side. Fry this side too for about a minute and remove into a separate cup.
Fry the cutlets in this way until all the minced meat is used.

Next, pour a little boiling water into the freed pan, put all the fried cutlets and put it back on the stove.
Steam the cutlets over low heat for 20 minutes, with the lid slightly covered. After such a steam bath, liver cutlets are more fluffy, soft and juicy.

Chicken liver cutlets with semolina are ready, serve them hot with any side dish.