Breaded chicken liver with tartar sauce my way

In the abundance of wonderful recipes, waiting to be tried, some old and happily used recipes are forgotten. One of these is this one, after which I have been preparing delicious appetizers or dinners for years, but also lunch like this today. Although the recipe uses chicken liver, duck and turkey liver are also on the table today na.

Preparation steps

Wash and salt the chicken liver well. Roll each piece in flour, then in eggs and finally in bread crumbs
Fry in deep fat on both sides until they get a golden yellow color and then place them on kitchen paper to absorb the fat.
Meanwhile, prepare the tartar sauce my way. In the mayonnaise, add grated cucumber, onion and garlic, then a few drops of lemon, and 1-2 dl of white wine, and mix everything well. Put two peeled hard-boiled eggs, cut into quarters, into the resulting mixture. Serve with breaded liver.

Serving

Serve breaded liver with chilled tartar sauce with boiled eggs.

Ingredients

8 pcschicken livers
1egg
a few tablespoonsflour
a few tablespoonsbread crumbs
frying oil
salt

For the tartar sauce

1 tube (16 days)mayonnaise
1 teaspoongrated pickle
1 teaspoongrated onion
1/2 cherrygrated garlic
1 teaspoonfinely chopped parsley (optional)
severallemon drops
pinchsalts
1-2 dlof white wine
2hard boiled eggs

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