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Offal: Baked Pork Liver

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Offal: Baked Pork Liver

The perfect offal: baked pork liver recipe with a picture and simple step-by-step instructions.

  • 8 Discs Pork liver
  • 1 piece Whisked egg, size L.
  • Wheat flour type 550
  • Breadcrumbs
  • Salt and pepper
  • Clarified butter
  1. Pat the liver slices dry with kitchen paper and cut in half. Possibly free from tubes and tendons.
  2. Pan: roll the pieces first in flour, then in egg and finally in breadcrumbs.
  3. Heat the butter lard in a pan and bake the liver pieces brown on both sides. Now season with salt and pepper.
  4. Serve on preheated plates with potato salad, for example.
Dinner
European
offal: baked pork liver

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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