Liver Panée – Recipe for Liver Panée – How to Prepare Liver Panée

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Liver Panée – Recipe for Liver Panée – How to Prepare Liver Panée

Liver Panée is known for its delicious flavor and the high nutritional value of its ingredients. It's also easy to prepare, taking no more than 20 minutes to prepare and an additional 15 minutes to cook. In this recipe, I will share the ingredients for four servings and guide you through the preparation steps, hoping you enjoy this special dish.

Ingredients for Liver Panée:

Liver Panée

 

  • 1 kg of liver slices (not too thin)
  • ¼ cup of lemon juice
  • 4 medium-sized onions, mashed
  • 6 cloves of garlic, finely minced
  • 2 tablespoons of vinegar
  • Salt (to taste)
  • Black pepper (to taste)
  • Cumin (to taste)
  • Paprika (to taste)
  • Dried thyme (to taste)
  • 2 eggs
  • All-purpose flour (as needed)
  • 2 tablespoons of yogurt
  • Breadcrumbs (as needed)
  • Plenty of vegetable oil (for frying)

Preparation Steps for Liver Panée:

  1. Prepare the Marinade:

    • In a medium-sized bowl, combine the mashed onions, minced garlic, vinegar, and lemon juice.
    • Add black pepper, salt, dried thyme, paprika, and cumin to the mixture. Stir all the ingredients until well combined.

  2. Marinate the Liver:

    • Place the liver slices in the marinade, ensuring all pieces are well coated. Let them marinate for 60 minutes.

  3. Prepare the Coating:

    • In a separate bowl, mix the yogurt, eggs, a pinch of black pepper, and salt. Stir until smooth and well combined.
    • Place breadcrumbs in another bowl and set aside.

  4. Coat the Liver:

    • Remove the liver slices from the marinade. First, dredge each slice in all-purpose flour, then dip it into the egg mixture, and finally coat it with breadcrumbs.

  5. Chill the Liver:

    • Arrange the breaded liver slices on a plate and refrigerate them for 60 minutes to firm up the coating.

  6. Frying the Liver:

    • Heat a generous amount of vegetable oil in a deep frying pan over medium heat until hot. Fry the liver slices until they are golden and crispy.

  7. Drain and Serve:

    • Once cooked, remove the liver slices from the oil and place them on paper towels to absorb the excess oil. Transfer the liver to a serving plate.

Your liver panée is now ready to be served. Enjoy its delicious taste with your family or guests. Bon appétit!

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