Crispy Beef Liver Schnitzel Recipe

4      Reviews by:    Bobbie Jones   Crispy Beef Liver Schnitzel Recipe uses beef liver, flour, eggs, milk, bread crumbs, and oil in cooking this delicious pan fried beef liver recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    European    Servings:4 Nutrition facts:360 calories10.2 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   6 Minutes Total Time:   16 Minutes

INGREDIENTS

• 1 pound of beef liver, sliced into 1/4-inch thick pieces
• 2 cups of all-purpose flour
• 2 large eggs, beaten with a splash of milk
• 2 cups bread crumbs
• Salt and pepper, to taste
• Vegetable oil to fill your skillet about 1/2 inch deep

DIRECTIONS

• Pat the beef liver slices completely dry with paper towels to help the coating adhere better. Season both sides of each liver slice evenly with salt and black pepper.
• Dredge each seasoned liver slice in the all-purpose flour, shaking off any excess. Dip the floured liver into the egg and milk mixture, allowing any excess to drip off. Press the liver firmly into the breadcrumbs, ensuring full coverage on both sides.
• Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully place the breaded liver slices into the hot oil without overcrowding the pan.
• Fry for exactly 3 minutes per side until golden brown and crispy. Transfer the cooked schnitzels to a wire rack set over a baking sheet to drain excess oil. Let rest for 2 minutes before serving to allow the crust to set properly.

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