Chicken Liver in Pumpkin Seed and Sesame Crumb
Chicken liver, Styrian style: in a crispy coating that surprises with sesame and pumpkin seeds.
Difficulty: easy Total time: 20 min Portions: 4
Main Courses with pumpkin seed oil with pumpkin seeds
Chicken Liver
- 500 g chicken liver
- salt
- 2 eggs
- 40 g wheat flour
Coating
- 50 g white breadcrumbs
- 50 g Steirerkraft coarsely chopped pumpkin seeds
- 20 g sesame seeds
- frying oil (for deep-frying)
Salad
- 200 g mixed salad leaves (ready-washed)
- 200 g rocket
Dressing
- 5 tbsp yogurt (1%)
- 5 tbsp ketchup
- 1 tbsp wine vinegar
- 2 tbsp Steirerkraft Pumpkin Seed Oil PGI
- 3 tbsp water
- salt
- pepper
- garlic
- mixed herbs
Preparation
Mix the breadcrumbs, chopped pumpkin seeds, and sesame seeds together.
Trim any remaining fat from the liver pieces and rinse. Pat dry thoroughly with paper towel, season lightly with salt, and coat in flour. Whisk the eggs with a little salt, dip the liver pieces into the egg mixture, then coat them in the breadcrumb mixture.
Heat the frying oil and fry the coated liver pieces until light brown. Drain on paper towel and keep warm.
For the dressing and salad, mix all the ingredients together in a small bowl and season well. Wash the salad leaves and tear into hearty pieces.
Don't tell anyone
Be careful when deep-frying chicken liver, as the pieces tend to pop and splatter in the hot oil. A splatter guard is very helpful here.
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