Sesame-Coated Chicken Liver Cutlets

Everyone will like these cutlets: both adults and children. I cook liver cutlets quite often, but somehow I’ve never made them with sesame seeds before. And it turned out very tasty. The cutlets turn out juicy, satisfying, unusually aromatic and appetizing. Recipe for the everyday table. Be sure to try it!
cook time: 40 min
Noah Merrick
Sesame-Coated Chicken Liver Cutlets

Nutrition Facts (per serving)

172
Calories
8g
Fat
5g
Carbs
20g
Protein

Ingredients (3 portions)

Basic:

Salt 1 tsp
Wheat flour (better pancake place) 25 g
Paprika 1 tsp
Sesame 25 g
Chicken liver 450 g

Recipe instructions

Step 1

Step 1
How to choose the right chicken liver? It is better to buy fresh, chilled liver. When frozen, it is difficult to examine, so there is a risk of buying a stale product. A sign of re-freezing is pinkish ice crystals on the surface. A high-quality offal is brown with a burgundy tint. Yellowish, greenish spots, too dark a color are a sign of deterioration. The smell should be sweet, not sour.

Step 2

Step 2
Rinse the chicken liver well, remove films and fat, and dry with paper towels. Cut into large pieces or leave as is.

Step 3

Step 3
Place liver, paprika and salt in a blender bowl.

Step 4

Step 4
Beat well until smooth. If you donʼt have a blender, grind through a meat grinder.

Step 5

Step 5
Pour sesame seeds and flour into the resulting mass. You may need more or less flour, as its properties are different. Focus on the desired consistency of the dough. It should be viscous, like pancakes.

Step 6

Step 6
Mix well until smooth and there are no lumps.

Step 7

Step 7
Let the dough sit for about 5 minutes to allow the gluten to release from the flour. Thanks to this, the cutlets will better hold their shape.

Step 8

Step 8
Pour some vegetable oil with a high smoke point into the pan. Reheat well. Place a round cooking ring with a diameter of 8-10 cm on the surface of the frying pan. Pour a little (about 1-2 tablespoons) of liver dough into it. If you donʼt have a ring, simply spoon the batter into a pancake shape. Wait a little for the mass to set and remove the ring.

Step 9

Step 9
Fry the cutlets over medium heat for another 1 minute. Turn over and cook for another 1 minute. Fry all the other cutlets in this manner. Serve hot with sour cream sauce. To prepare it, mix sour cream and mayonnaise in equal proportions in a small container, add 1-2 cloves of garlic passed through a press, and chopped dill. Stir and serve in a separate gravy boat or bowl. Bon appetit!

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