Breaded chicken liver with caramelized onions and cress salad on a tortilla – a detailed recipe Cooking. Share with friends: 
Time: 50 minutes Difficulty: easy. Quantity: 20 slices of tortillas. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr peeled chicken liver
- 5 small pita cakes
- 2 tbsp. buttermilk
- Salt and ground black pepper
- 2 thinly sliced red onion heads
- 4 tbsp. l (60 gr.) Butter
- 1/4 Art. Sahara
- 1/2 tbsp. balsamic vinegar
- Canola oil for frying
- 1/2 tbsp. wheat flour
- 1/2 tbsp. cornmeal
- 1.5 tsp cayenne pepper
- 1 tsp baking soda
- Watercress salad, for serving
Recipes with similar ingredients: chicken liver, pita, flour corn, flour, cayenne ground pepper, red onion, watercress, yogurt
Recipe preparation:
- Put the chicken liver in a bowl of buttermilk. Add a little salt pepper and refrigerate for 30 minutes. In a medium pan size on medium low heat, fry red onion at 3 tbsp. l (45 gr.) Butter for 20 minutes Add sugar and balsamic vinegar and cook until the vinegar evaporates half, and the mixture does not become a pasty consistency, approximately 4 minutes Add the remaining tablespoon of cream oils. Heat the pitas on the grill or on the stove for 10 seconds. with each side. Cut into triangles.
- In a deep-frying pan, heat the canola oil to 180 ° C. AT in a shallow bowl or cake pan, mix the wheat flour, cornmeal, cayenne pepper, soda, a little salt and pepper. In batches, getting chicken liver buttermilk, breaded in flour mix and shake off excess. Gently lay the liver deep-fried and fry for 1.5 minutes Lay on a covered paper towel baking sheet to remove excess fat and sprinkle with salt. triangular slice of pita put a tablespoon of onion marmalade, top with watercress and chicken liver.
