Breaded beef liver with mashed potato
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Beef liver 4 slices, 1 cm thick 600 g
- Bacon 80 g
- Potato peeled 800 g
- Milk 100 ml 100 g
- Butter 25 g
- Garlic 6 g
- Breadcrumbs 60 g
- Extra virgin olive oil 45 g
- Parsley 4 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Cut the potatoes into chunks and boil for 20 minutes until soft. Drain and mash with the butter, hot milk, half the parsley and a pinch of salt. Keep warm.
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Finely chop the garlic and mix with the breadcrumbs. Pat the liver dry, remove any membranes and season with pepper and a little salt. Press both sides into the breadcrumbs to form a thin coating.
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Heat the oil in a frying pan over medium heat and cook the liver in two batches for 3–4 minutes per side. Lower the heat if browning too quickly. Check for 70°C for 2 minutes in the centre; offal must be thoroughly cooked inside.
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In another dry frying pan, cook the bacon strips for 5–6 minutes until cooked through and golden. Serve the liver with mash, scatter over the bacon and finish with the remaining parsley.
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