Cutlets made of beef, pork, chicken, lamb, liver and turkey: the best recipes. How to cook delicious, juicy liver cutlets with a mankuan, with carrots and onions, rice, oatmeal, potatoes, sour cream, chopped, in terms of tsari: recipe: recipe

The article offers you a large selection of recipes for cooking liver cutlets.

How to cook delicious, juicy beef liver cutlets with mankua: Recipe

Beef liver is a very valuable food product. Unfortunately, not everyone likes to eat it in its purest form (fried, boiled, stewed), so inventive cooks come up with ways to serve the liver in a more “profitable” light: as a paste, packs, fillings, latives and even cutlets (they can also be prepared juicy and lush).

What you need to prepare:

• Beef liver -about 400 gr. (plus or minus 50 gr.)
• Bread or loaf -200-300 gr. (you can take fresh or callous).
• Eggs -1-2 pcs. (Add, depending on how liquid the mass is).
• Onion -1 PC. (not very large), you can also add a pair of garlic slices that will overcome the smell and taste of the liver if you do not like it.
• Manki -5-8 tbsp. l. (It may be required more, look at the consistency).
• Milk -a small amount of bread soaking
• Any spices at your discretion and taste

How to cook:

• All crusts should be cut off from bread (otherwise they will come across in cutlets with lumps).
• Pour the crumb with milk and leave to be soaked for 10-15 minutes.
• Using a meat grinder or blender, the entire liver, as well as a bulb (until a homogeneous gruel -like state) should be chopped.
• Pour the egg there and add the preferred spices
• Bread should be squeezed well (milk in bread can make cutlets too liquid).
• Mix the crumb with minced meat
• This mass should be left so that it is infused, and the semolina swells (it is best to remove the mass for several hours in the refrigerator).
• The minced meat will thicken and from it you can make cutlets, laying the mass with a large spoon in hot oil.

How to cook delicious, juicy pork pork boilers with rice: Recipe

Such cutlets are called "economy", since the pork liver is not expensive, the dish is cooked simply and it is very satisfying due to the content of rice.

What is required:

• Pork liver -550-600 gr. (fresh, not frozen)
• Rice is round (not steamed) -1 cup (full, can be with a slide).
• Egg -1-2 pcs. (depends on how liquid mass).
• Onion -1 PC. (not large)
• Garlic -1 PC. (large tooth)
• Flour -1 cup (can be replaced with semolina, but it should be taken 2 times less).
• Spices and seasonings at their discretion

How to cook:

• Boil the rice in advance to half -consumption, do not drain the water (the gluten should remain), it should initially be poured a little.
• Grind the liver with a blender or a meat grinder along with the bulb (the pork liver can be a little bitter, so some are pre -soaked in milk).
• Add spices to the liver, mix it with rice and flour, squeeze the garlic and knead the “liver dough” for cutlets.
• Let it stand for about half an hour, and then start frying. Each cutlet should be invested in an oil with a spoon.
• Cooking cutlets should be under the lid over low heat.

How to cook delicious, juicy cutlets from chicken liver with oatmeal: Recipe

Oatmeal can serve as an excellent thickener, instead of flour or semolina, which will make a mass of a thicker and more thick, suitable cutlet for frying. The taste of the chicken liver is very delicate, which means that the cutlets will be very soft and tasty.

What to prepare:

• Chicken liver -400-500 gr. (you can take turkey).
• Bread flesh or loaf -3-5 slices
• Milk -about 1 cup (it is only necessary for soaking bread).
• Onion -1 PC. (small)
• Cereals -3 tbsp.
• Egg -1 yolk (or small egg)

How to cook:

• Pass the chicken liver through a meat grinder along with the bulb, you can add 1-2 garlic tooth.
• Put oatmeal cereal in a coffee grinder and chop to the flour.
• Mix the liver with oatmeal, preferred spices and bread, soaked in milk in advance (squeeze milk, otherwise the mass will be “liquid”).
• Before frying the “liver dough”, it is necessary to brew for about 10-15 minutes (so that the fibers of the oatmeal are swelled and make the mass thicker).
• After that, proceed to fry the cutlets in the usual way, pouring the mass with a spoon into hot oil (fry for about 1 minute on medium or low heat).

How to cook delicious, juicy lamb cutlets: recipe

The taste of lamb liver does not look like pork or beef, but, nevertheless, it is very tasty and is suitable for cooking cutlets. Their very unusual taste can be supplemented with sharp sauce.

What do you need:

• Barana liver -500-550 gr.
• Egg -1 yolk
• Onion -1 PC. (average)
• Baton or bread -several slices
• Tomato sauce (any) -100 ml.
• Garlic -several Zabkov
• Cins or any greens -1 bundle

How to cook:

• The liver must be twisted in a meat grinder along with bread and onion (the amount of bread depends on the preferred density of the mass).
• Add yolk and spices, mix. If you want, you can thicken the mass with a pair of Art. l. flour.
• Cutlets should be portioned with a spoon in hot oil.
• Put the finished cutlets in a pan with a thick bottom. When the whole amount is ready, pour tomato sauce into this dishes and squeeze the garlic, rub the greens and pour several more st. l. oils.
• After boiling the mass, simmer the dish for about 5-10 minutes over low heat.

How to cook delicious, juicy cutlets from the liver and turkey meat: recipe in the oven

The combination of two ingredients (meat and liver) will allow you to achieve an unusual and rich taste. Such cutlets are very tasty, saturated and juicy.

What to prepare:

• Turkey meat (from any part) -400-500 gr.
• Indian liver -200-250 gr.
• Onion -1 PC. (Small, you can add garlic tooth).
• Baton -several slices (soak in milk or in water).
• Flour -several Art. l.
• Spices to choose from

How to cook:

• Pass the meat through a meat grinder with the liver, add onions and garlic.
• Soak the pulp of bread and squeeze excess water, mix the crumb with meat.
• Add a few tbsp. l. flour and mix the mass thoroughly, leaving it for a while (it should become thicker).
• Sweet the oil and put the mass in the pan with a spoon, fry on both sides.

How to cook delicious, juicy pork boilers with carrots and onions: Recipe

You can improve the taste of liver cutlets by adding vegetables, for example, carrots to the recipe. It should be boiled in advance so that the carrots are soft.

What do you need:

• Pork liver -450-500 gr. (approximately one small liver).
• Carrot -2 pcs. (medium size)
• Onion -1 small (you can add garlic tooth)
• Manki -several Art. l. (5-8 tbsp. L, look at the density).
• Flour -several Art. l.
• Baton -several slices
• Spices to choose from

How to cook:

• Twist the liver along with bread and onion, as well as carrots boiled to a soft state.
• Add several tbsp to the mass. l flour and semolina, pour spices.
• Mix everything thoroughly and leave to “swell” for several hours.
• After that, heat the oil and put the minced meat in the pan with a spoon.

How to cook delicious, juicy beef liver cutlets with potatoes: Recipe

If you supplement the liver with potatoes, you will get very soft and satisfying cutlets with thin liver taste and density, which cannot be achieved with flour or other thickeners. This dish is very similar to potatoes, but unlike it, it has no filling inside.

What is needed:

• Beef liver -500-600 gr. (one 1 pc.)
• Potatoes -700-800 gr.
• Garlic -a few teeth to taste
• Onion -1 large
• Butter -0.5 packs (100-110 gr.)
• Flour -several tbsp.
• Spices to choose from

How to cook:

• Potatoes should be cleaned and boiled, drained all the excess water.
• The onion is finely chopped and fried to gold, mixed with potatoes.
• The liver is grinded by a meat grinder and mixed with potatoes, any spices and garlic are added.
• Melt the oil (in the microwave, for example) and add to the total mass.
• Put the minced meat in the refrigerator for half an hour, it should become denser.
• After that, heat the oil and form neat cutlets, fry on both sides.

How to cook delicious, juicy beef liver cutlets in sour cream: Recipe

The sour cream that should be added during the extinguishing of ready -made liver cutlets will improve the taste of the dish and make it very tender.

What is required:

• Beef liver -550-600 gr. (fresh, not frozen, pork more “bitter” - it will not work).
• Sour cream - 300 ml.(any fat content)
• Baton - Several slices
• Egg - 1 PC. (only yolk)
• Onion -1 PC. (small)
• Garlic -1 PC. (if desired and taste)
• Spices and seasonings at their discretion
• Greens for serving (any, finely chopped)

How to cook:

• The liver is crushed by a meat grinder or a blender with the addition of bread crumb and yolk.
• Onions, garlic and any spices are also sent there
• If the minced meat is too liquid, you can thicken it with flour.
• Fry cutlets in a large amount of oil, applying each spoon.
• Ready cutlets are folded in a frying pan with a high bottom and flooded with sour cream.
• The pan is covered with a lid and after boiling the dish should be stewed for about 10 minutes on a moderate or low heat.
• Be sure to sprinkle the dish abundantly before serving.

How to cook delicious, juicy cutlets from chicken and breast chicken: recipe

The liver will add an “interesting” aroma and taste chopped cutlets.

What should be prepared:

• Chicken liver -400-500 gr. (can be replaced with turkey).
• Chicken fillet -500-600 gr. (can be replaced with turkey).
• Onion -1 PC. (average)
• Mayonnaise -1 tbsp. (any, but fat)
• Egg -1 PC. (or 1 yolk)
• Garlic -1 tooth (you can not add)
• Flour -several Art. l. (for density of mass)
• Seasoning to choose from

How to cook:

• Files and liver are finely chopped with a knife (as small as you can).
• Then the whole mass is poured into a separate bowl
• The bulb is also cut with a knife, go through the blade several times so that the mass is as smaller as possible.
• Pierce the onion to the meat, you can squeeze the garlic tooth and add seasonings.
• Flour will help to make the mass more tightly, and to fasten the ingredients - an egg.
• Immediately do not fry cutlets, let them stand it (during this time the flour fibers will swell and absorb excess moisture).
• The time of insisting minced meat is up to 30 minutes
• Then stile up the oil well and put each cutlet into the pan with a spoon.
• Fry about 1 minute on each side

How to cook tasty, juicy beef liver cutlets in a tintea liver: recipe in a slow cooker

This is a very tasty recipe for an ordinary home dish that can be cooked with or without sauce.

What is required:

• Liver (preferably chicken or turkey) -450-500 gr.
• Onion -2 pcs. (small: one in cutlets, the second in the side dish).
• Baking powder (ordinary, for baking) -1 bag (small).
• Manki -2-3 tbsp.
• Sour cream -300-400 ml. (any fat content)
• Garlic -1-2 slices (for their tastes)
• Carrot -1 PC. (large)

How to cook:

• The liver is twisted with the bulb and garlic.
• The mass should be thickened with a mankoo, add the baking powder and leave to “swell” for several hours.
• Then make a onion and carrot roast
• From the prepared minced meat, press the cutlets
• After frying (it can be done in a pan or in a slow cooker) fold the cutlets with an even layer at the bottom of the bowl.
• On top of the cutlet, put a layer of roasts and cover everything with sour cream.
• Close the lid and simmer for 10-15 minutes in the "Frying" or "baking" mode.

How to cook tasty, juicy children's steamed cutlets: recipe in a slow cooker

The liver is important for baby food, but not every child will eat liver. A recipe for delicious liver steam cutlets in a slow cooker will come in handy.

Prepare:

• Chicken or turkey liver -200-300 gr.
• Egg -1 yolk
• Manki -5-6 tbsp. l.
• Onion -0.5 pcs. (small head)
• Carrot -1 PC. (small, already boiled)
• Salt -a couple of a pinch
• Starch -1 tsp

How to cook:

• The liver should be twisted by a meat grinder in a gruel.
• Then add chopped onions and carrots, salt.
• Pour semolina and starch. Mix everything thoroughly and give the minced meat time to brew in the refrigerator (best until morning to thicken).
• Form cutlets from the prepared minced meat (you can additionally roll them in flour).
• Keep a couple of cutlets (they should be small) for about 20 minutes.

How to cook delicious, juicy cutlets from chicken and liver chicken: recipe

What to prepare:

• Chicken meat (from any part) -400-500 gr.
• Liver (any) -200-250 gr.
• Onion -1 PC. (Small, you can add garlic tooth).
• Baton -several slices (soak in milk or in water).
• Oat flour -several tbsp.
• Spices to choose from

How to cook:

• Grind the meat with the liver, add onions and garlic.
• Soak the pulp of bread and squeeze excess water (or milk), mix the crumb with meat.
• Add a few tbsp. l. Oatmeal and mix the mass thoroughly, leaving it for half an hour.
• Sweet the oil and put the mass in the pan with a spoon, fry on both sides.

How to cook delicious, juicy cutlets from boiled liver: recipe

This recipe differs not only in simplicity of cooking, but also with a pleasant soft taste.

What is required:

• Liver -500-700 gr. (you can take any)
• Carrot -1 PC. (small)
• Onion -1 PC. (small)
• Mayonnaise -several Art. l. (any fat)
• Egg -1-2 pcs. (depends on how liquid mass)
• Paning
• Seasoning to choose from

How to cook:

• First, in salted water, boil the liver
• Then it must be chopped (blender or meat grinder).
• Make a roast of finely grated carrots and chopped onions, send the roast to the liver.
• Season the liver with spices, mayonnaise and egg
• From the resulting mass, roll the cutlets and roll them in breading.
• Should be fried over low heat until golden crust

How to make liver cutlets from chicken beef, pork liver, juicy, tender and magnificent: tips

Tips:

• A delicious liver dish begins at the stage of buying a product in a store. You should choose an elastic, fresh and glossy liver without damage and porosity.
• The fresh liver smells sweet with a small metal aroma, if the sour smell comes - this product is spoiled.
• Before cooking, carefully remove all the veins and blood vessels to prevent bitterness and stiffness of the liver.
• If you want to make the liver soft, it should be soaked in advance in a sour solution (lemon juice or vinegar).
• The preliminary (long) soaking in milk will help remove bitterness from any liver.
• Juiciness from liver cutlets will help add mayonnaise
• Cutlets are obtained soft and juicy after extinguishing (but not more than 20 minutes).

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