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Main dishes

Butter-fried chicken liver with apples and onion

Chicken liver dredged in flour and fried in butter with apple rings and golden onion. Serve with mashed potatoes. Makes 4 servings.

Western European cuisine · Quick recipes in 35 minutes · Translated from Slovak · · Light recipe · 327 kcal per serving

Butter-fried chicken liver with apples and onionSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Western European
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Chicken liver with apples and onion is prepared much like Berlin-style liver: pieces of liver are dredged in flour, fried in butter, and served with pan-fried apple rings and golden onion. Sweet-tart apples complement the tender liver, and the whole dish is ready in half an hour.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Prepare the ingredients

    5 min

    Pat the liver dry with a paper towel and trim off any membranes and veins. Core the apples and cut them into rings about 1 cm thick. Slice the onion into thin rings.

  2. Fry the onion and apples

    10 min

    Fry the onion in half the butter until golden, about 8 minutes, then transfer to a plate. In the same pan, fry the apple rings for 2 minutes per side, until softened, and add them to the onion.

  3. Fry the liver

    6 min

    Dredge the liver in flour and shake off the excess. Fry in the oil and remaining butter for 2–3 minutes per side, until cooked through and no pink juices run out when cut.

  4. Serve

    Season the liver with salt and pepper, return the onion and apples to the pan, and heat through briefly. Serve with mashed potatoes.

Tip: Shake the excess flour off the liver thoroughly before frying, as it would burn in the pan. Fry the liver in small batches so it does not steam.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
327 kcal
Protein
22 g
Carbohydrates
20 g
of which sugars
10 g
Fat
18 g
of which saturates
7.4 g
Fiber
2.8 g
Salt
1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracia pečeň s jablkami a cibuľou na masle

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