:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/H8hkJQXrnGqm5BbuQ9zC/55b78b8eb4612a46ed86b33ffb325f.jpeg "Fried liver")
Source: Pixabay: Stewe
Fried liver
I love fried liver, my grandmother used to treat us to it all the time. The secret is simplicity and the quality of the ingredients. The trick to the perfect fried liver is not to overcook it, as it can easily dry out, but if cooked properly it will be soft and crumbly.
Ingredients
- 500 g chicken liver
- 100 g margarine
- 1 Head red onion
- salt
- pepper
- Flour for fretting
- Coriander for serving
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Directions
First, clean the chicken livers of their membranes and cut them into smaller pieces. Make sure the pieces are no larger than 5 cm, otherwise they will not cook evenly. Season the liver with salt and pepper to taste.
Beat the eggs in one plate and sprinkle the flour in another. Turn the liver pieces well, first in the egg and then in the flour.
In a pan, melt a little margarine and carefully add the liver pieces. Cook each side over a medium heat, but don't leave it too long, 2-3 minutes maximum. When the liver is no longer pink, it means it's done.
Meanwhile, slice the onion and when you remove the liver from the pan, add the onion. Sauté the onion a little in the margarine left by the liver.
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