Beef Liver Cutlets (Pan-Fried)
Very tasty, soft, tender, juicy - an easy family main! Beef liver cutlets turn out exceptionally tender thanks to soaking the liver in milk first. You can soak it overnight, then cook it very quickly. It’s an ideal, delicious family dinner - and very nourishing, too!
Updated : 25 December, 2025
Easy
More than 1 hour.
Ingredients
600 grams
Beef liver
200 milliliters
Milk
to taste
Salt
0.25 teaspoon
Ground black pepper
3 tablespoon
Wheat flour
2 tablespoon
Vegetable oil
50 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make beef liver cutlets? Prepare all the necessary ingredients. If you like, you can use pork liver, for example, but I prefer beef. Use milk of any fat percentage. It’s best not to thaw the liver completely - then it will slice into portions more easily.
Step 2
Remove the thin membrane on the surface of the liver. It’s what makes the liver pieces tighten during cooking. If it’s hard to remove, pour hot water over the liver (not boiling), and it will come off easily. Also remove any veins and ducts. Rinse the liver and pat it dry with paper towels.
Step 3
Slice the liver into pieces about 1 cm thick (about 3/8 inch), as evenly as possible. If the liver isn’t fully thawed, it will cut easily.
Step 4
Put the liver pieces into a deep bowl and cover completely with milk. The liver will absorb it and become more tender and flavorful. Refrigerate for 3-4 hours.
Step 5
In a separate clean bowl, add flour, salt, and black pepper; mix. Salt the flour, not the liver. Why salt the flour? Because if you salt the liver directly, it will become tough.
Step 6
Remove the liver from the milk, shake off the excess, and gently pound it a little. Do this carefully, covering it with plastic wrap - the liver is delicate and easy to damage.
Step 7
Transfer the liver to the flour mixture and coat well on all sides.
Step 8
Pour vegetable oil into a heavy-bottomed skillet and heat over medium heat. Place the liver cutlets into the hot oil and fry on one side for about 5-6 minutes.
Step 9
Flip and cook on the other side for 4-5 minutes.
Step 10
Pour water into the skillet and cover with a lid. Cook for 2-3 minutes more and serve immediately. It’s best to add hot water to avoid a temperature shock, which can affect the taste and tenderness of the liver.
Step 11
Serve the beef liver cutlets with your favorite side dish, or with vegetables and fresh herbs. Enjoy your meal!
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