Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Crispy breaded pork liver fried golden brown, served with fresh salad
Crispy golden breaded pork liver, tender on the inside, ready to serve.

Breaded Pork Liver

Author: Flavelo
Recipes Main Courses
Cooking liver is one of the most delicate tasks in culinary art: the goal is to achieve a texture that is creamy and juicy inside, yet crunchy outside thanks to the coating. Pork liver is prone to hardening and having a bitter aftertaste, so technique is key here. Soaking in milk is not just folklore but a chemical necessity to neutralise unwanted flavours, and the breading acts as a protective shell under which the liver steams rather than fries.
🕒 Prep Time 40 mins
🍳 Cook Time 8 mins
⌛ Total Time 48 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep bowl for soaking
  • 3 plates for breading
  • Frying pan or pot for frying
  • Kitchen paper
  • Tongs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Place the liver slices in the milk so they are completely covered, and let rest in the fridge for 30 minutes.

Tip: The casein in the milk helps bind and extract bitter compounds and residual blood from the liver.
2 ✓

Remove the liver from the milk and pat completely dry with kitchen paper.

Tip: This step is critical! If the surface remains wet, the flour will turn to mush and the coating will fall off during frying due to steam formation.
3 ✓

Coat the slices first in flour (shake off excess), then in beaten egg, and finally in breadcrumbs.

Tip: When breading, press the crumbs on gently, do not squash, so the coating has texture and hold.
4 ✓

Heat the oil to slightly above medium heat (approx. 170-180°C) and fry the slices for 2-3 minutes per side until golden brown.

Tip: It is ready when the coating is crispy but the centre of the liver has just lost its raw colour. Long cooking makes the proteins rubbery. (Protein denaturation).
5 ✓

Remove to kitchen paper to drain excess oil, and salt ONLY immediately before serving.

Tip: Salt is hygroscopic, meaning it draws out water. If salted beforehand, it sucks the cell juices out of the liver, resulting in a dry, tough outcome. (Osmosis).

Recipe FAQ

Why did the liver get tough?
Two main culprits: either you salted the raw liver before frying (which draws out water), or you simply overcooked it. Liver only needs minutes!
What if it puffs up during frying?
The liver membrane shrinks under heat. Score the edges before frying so it doesn't curl the slice.

Ingredients

  • 500 g Pork liver (sliced)
  • 100 g Plain flour
  • 2 whole Eggs (Large)
  • 150 g Breadcrumbs
  • 500 ml Sunflower oil (for frying)
  • 200 ml Milk (for soaking)
  • 1 pinch Salt (ONLY when serving!)