John Myers
Liver, Marinated, Breaded, Fried and with Salad
The perfect liver, marinated, breaded, fried and with salad recipe with a picture and simple step-by-step instructions.
- 3 Discs Fresh veal liver
- 1 piece Breadcrumbs
- 0,5 liter Low-Fat milk, lactose-free, we don’t have any other in-house
- 1 tsp Chilli oil see my KB
- 1 tbsp Seasonal herbs freshly finely chopped
- 2 piece Garlic clove finely chopped
- 1 tsp Sweet paprika powder
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 some Peanut oil
- 1 piece Lettuce fresh, wash, spin dry
- 2 piece Original carrot cut into small slices
- 1 piece Freshly chopped spring onions
- 1 tbsp Garlic chives cut into rolls
- 1 piece Fresh shallot finely diced
- 1 a cup Cream sour cream
- 2 tbsp Low-Fat milk, lactose-free
- 2 tbsp Orange oil
- 2 tbsp White balsamic vinegar
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Sugar
- Try it out. The liver is prepared like this, super tender and juicy. The spicy breading with my beloved roasted aromas also tastes great. If you don’t like it so crispy, you should sear it less spicy.
- Cut the prepared liver slices into pleasant pieces. Mix the marinade ingredients and let the liver pieces marinate for about 2 hours.
- Remove the pieces of liver from the marinade, drain a little and roll them in the spicy breadcrumbs. Otherwise the liver will no longer be seasoned.
- Now heat the wok with the peanut oil (you know, I like to woke), and fry the breaded veal liver pieces on both sides until crispy, waking them every now and then.
- Reduce the heat and let the pieces of liver cook for a few minutes, turn them over again and wake them a little now and then. If they are crispy on the outside, the liver will be cooked and super tender on the inside. Just try the recipe.
- Stir the dressing ingredients together and mix loosely with the green salad.
- Serve the delicious pieces of liver with the salad. Other side dishes (e.g. fried onions) can be added by anyone to their taste.
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