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Liver Cutlets with Semolina
Instructions
I prepare the ingredients for making the liver cutlets with semolina. It is important that the liver is fresh and free of any smell – the flavour of the finished cutlets depends directly on its quality. I take pork fat with a streak of meat for a better flavour.
I prepare the liver: I remove any membranes and wash the offal thoroughly. I cut it into pieces and pour milk over it for 30 minutes – this removes the bitterness and makes the liver tender. After soaking, I rinse the pieces in clean water. I do not pour the milk away – I use it to soak 1–2 slices of loaf (without the crust) for another 5–10 minutes so they swell. The milk gets used a second time – thrifty and useful.
I cut the peeled onion into small pieces so it is easier to grind in the meat grinder. Pieces that are too large can get stuck in the grinder and make the work harder.
Liver minced through a meat grinder forms a very runny mass – it is hard to fry cutlets from it. That is exactly why the semolina is needed – it soaks up the excess moisture and binds the mince.
To thicken the liver mince, I add the semolina. Pork fat minced through the grinder also adds thickness – and it gives extra juiciness and flavour too. I squeeze the liquid from the loaf slices that have swelled in the milk and pass them through the meat grinder together with the pieces of onion. The bread and onion act as binders and give the mixture a soft structure.
To bind the mince, I add a whipped egg white. The white, not the whole egg – the yolk would make the mince darker and less airy. The whipped white gives the cutlets their fluffiness.
I finely chop the garlic clove and add it to the mince. For aroma I add ground pepper. Chop the garlic with a knife rather than using a press – a press gives a bitter juice, while knife-chopped garlic has a milder aroma.
I add salt and mix all the ingredients of the liver mince in a bowl until smooth. I leave the mince for 10–15 minutes so the semolina swells – this is an important step, otherwise the semolina will be "crunchy" in the finished cutlets. Then I scoop up the mince with a spoon and place it onto a hot frying pan with refined oil.
The liver cutlets cook quickly – about 2 minutes on each side. Do not overcook them – the liver becomes dry and tough. I put the cooked cutlets into a small roasting pan, add a little oil and a couple of spoons of water. I simmer them under a closed lid for 15 minutes – this makes the cutlets even juicier and more tender. The liver cutlets with semolina are ready!
Tips
- 1
Be sure to soak the liver in milk for at least 30 minutes – this removes the possible bitterness of pork liver and makes the cutlets tender.
- 2
Let the mince "rest" for 10–15 minutes after mixing – the semolina will swell and there will be no "crunch" from undissolved grains in the finished cutlets.
- 3
Simmering under a lid in the roasting pan for 15 minutes is my "secret" for juiciness. Without simmering, liver cutlets quickly become dry. I use a similar principle in other offal cutlets.
- 4
If the mince has turned out too runny – add another 1–2 tbsp of semolina and let it stand for 20–30 minutes. The cutlets will hold their shape perfectly.
FAQ
How do I choose fresh pork liver? +
Fresh liver has an even dark-red or brownish colour, a smooth glossy surface, with no spots or slime. The smell is slightly "sour", without a sharp rotten odour. When pressed, the texture is springy and returns to shape. When cooked, old liver gives off a strong bitterness that even milk struggles to remove. Fresh liver keeps in the fridge for up to 2 days, and frozen for up to 3 months. Defrost it only in the fridge over 8–10 hours – quick thawing in water spoils the texture.
Can I replace pork liver with chicken or beef liver? +
Yes, the recipe is versatile: chicken liver gives more tender, softer cutlets and does not need soaking in milk – it has no bitterness anyway. Beef liver has a denser texture and a more pronounced flavour, and needs soaking in milk like pork liver. Turkey liver is tender, like chicken. The cooking time is the same. The flavour will differ, but the principle is the same: liver + semolina + loaf + pork fat. Pork gives the most filling cutlets, chicken the lightest, and beef the "richest" in flavour.
What can replace semolina in the recipe? +
Semolina is the best option for thickening the liver mince: it absorbs moisture and creates a firm structure without a "starchy" aftertaste. You can replace it with breadcrumbs (3–4 tbsp), ground oat flakes (4 tbsp), or wheat flour (3 tbsp – gives a "heavier" taste). Without a thickener the mince will be too runny and the cutlets will spread on the pan. Semolina gives the best balance – a tender structure without any off flavour.
How long do the cooked cutlets keep? +
Cooked liver cutlets keep for 2–3 days in the fridge in a closed container. It is best to reheat them in a covered pan with 1 tbsp of water, or in the oven at 150 °C under foil (10 minutes) – in the microwave they turn "rubbery". You can freeze them for 1 month (fried, or just shaped and raw). Raw frozen cutlets do not need to be fully defrosted before frying – cook them straight away over a low heat under a lid for 8–10 minutes.
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