Name: Crumbed chicken livers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram chicken livers; 2 tablespoon seasoned flour; 1 egg, beaten lightly; 1/2 cup breadcrumbs; 2 tablespoon parsley, finely chopped; 1/2 lemon, zest only; 1/2 teaspoon sea salt; 50 gram butter; 2 tablespoon olive oil; 4 iceberg lettuce leaves, to serve; 4 wedges lemon, to serve

Crumbed chicken livers

This is my version of the French classic, chicken liver salad. Here I encase the livers in a golden crumb and serve them in lettuce cups with a wedge of lemon. Delicious. Photography by Todd Eyre.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

300 gram chicken livers

2 tablespoon seasoned flour

1 egg, beaten lightly

1/2 cup breadcrumbs

2 tablespoon parsley, finely chopped

1/2 lemon, zest only

1/2 teaspoon sea salt

50 gram butter

2 tablespoon olive oil

4 iceberg lettuce leaves, to serve

4 wedges lemon, to serve

Method

1.Set up a production line to coat the livers – one plate for the flour, a shallow bowl for the egg and another plate for the breadcrumbs, parsley, lemon zest and salt.

2.Dust each liver in flour, then dip in egg, and finally coat well in crumbs.

3.Heat the butter and oil in a pan until foaming, then fry the livers in batches.

4.Serve warm on lettuce leaves with lemon wedges on the side.

With a delicious crumb and a generous squeeze of lemon, this recipe will convert even the pickiest eater.
Note

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Ingredients

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