Chicken liver, fried

Ingredients for Chicken liver, fried

Instructions for Chicken liver, fried

To prepare the Chicken liver, fried recipe, please follow these instructions:

Place the liver in a bowl and pour so much whole milk over it to cover. Dilute the animal feeder approx. 8 hours.

Take the liver up, dip it dry with a kitchen roll and flatten the thin skin. Cut the liver into 1½ cm thick slices and turn them into salt and pepper mixed flour. Step the liver slices in butter on a forehead to get mine on each side. Lift the liver dishes, put them on a dish and keep them warm. They may be pink inside.

Boil the pan with broth, pour it into a pan and add tomato sauce and thyme. Let it boil well and whip the cream in. Let the sauce boil further until it smooths smoothly. Season the sauce with salt and pepper.

tips:
Add potatoes to. The sauce may be possible. Evenly level and add a little color. Chestnut purée with fried onions are good accessories, as well as fried apples or tomatoes fried or the dark in the oven with thyme or parsley.

The court can be frozen. Shelf life 2-3 months.