in Recipes

Breaded chicken liver

updated

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Ingredients for 2 servings:

  • 300 g chicken liver(s)
  • 2 m.-sized eggs
  • 1 dash of cream
  • Milk
  • Breadcrumbs, preferably fresh from white bread
  • Flour
  • e.g. salt and pepper
  • Clarified butter or oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 25 minutes

Clean the chicken livers and trim the tendons, then soak them in milk overnight. Remove from the milk and pat dry with paper towels. Season with pepper. Beat the eggs with a dash of cream. Coat the livers in flour and dip them first in the egg mixture, then coat with salted breadcrumbs. Heat clarified butter or oil and fry the livers until golden brown on both sides. Drain the fat on paper towels and serve with a green salad.

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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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