🍽️ Pan-fried chicken liver on crostini

Name: Pan-fried chicken liver on crostini
Total time: 30 min
Yield: 4 servings
Ingredients: 4 slices white bread; 1 handful salad leaves (e.g. Lollo Biondo and Rosso); 400 g chicken liver; chili flakes; 1 tbsp flour; 2 tbsp olive oil; 100 ml poultry broth; 2 tbsp balsamic vinegar; 2 tbsp butter; salt; pepper (from the mill); 1 tbsp freshly chopped parsley

394 kcal · 30 min · 4 servings

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Ingredients

4 slices white bread
1 handful salad leaves (e.g. Lollo Biondo and Rosso)
400 g chicken liver
chili flakes
1 tbsp flour
2 tbsp olive oil
100 ml poultry broth
2 tbsp balsamic vinegar
2 tbsp butter
salt
pepper (from the mill)
1 tbsp freshly chopped parsley

Instructions

1. Slice the white bread and toast the slices until golden brown.
2. Wash the salad, remove any tough stems, and shake it dry.
3. Tear the lettuce leaves into small pieces.
4. Place the salad on top of the toasted bread slices.
5. Rinse the chicken livers under cold running water.
6. Pat the livers completely dry with a kitchen towel.
7. Season the livers with the chili flakes.
8. Coat the seasoned livers in flour until lightly covered.
9. Heat oil in a non-stick frying pan over medium-high heat.
10. Fry the livers in the pan on all sides until golden brown.
11. Remove the fried livers from the pan and set them aside.
12. Deglaze the pan with the broth and vinegar.
13. Let the sauce simmer briefly until it reduces slightly.
14. Remove the pan from the heat.
15. Stir in the cold butter until the sauce becomes creamy and smooth.
16. Season the sauce with salt and pepper to taste.
17. Return the chicken livers to the pan and toss them briefly in the warm sauce.
18. Place the juicy livers on top of the prepared crostini.
19. Sprinkle with fresh parsley and serve immediately.

Nutrition per serving

kcal: 394
Protein: 28 g · Fett/Fat: 18 g · Carbs: 30 g