The one thing I always had trouble eating when I was younger was liver. Specifically beef liver. I loved chicken livers, especially when my mother made chopped liver just like what we would buy at the Jewish Deli. The majority of my family would actually crave liver and onions. For some reason just the smell would send me running the other way.
My mother and grandmother would always soak the raw beef liver in milk for a few hours or overnight before cooking. They said it would take away the strong odor and taste………yeah, right! I’d always try it, but just didn’t like it.
One day at my grandmothers house she said;” Julie I made a batch of cutlets, have some”. I love cutlets, so I said yes immediately. My grandmother made cutlets out of everything;” Chicken, pork, beef, catfish and tilapia, each one delicious. So as I was munching on the room temperature cutlet, which tasted fabulous by the way, my grandmother says;” I thought you didn’t like beef liver”? I don’t! Well you must like it, because that is what you are eating.
I was in shock, my grandmother tricked me……oh who cares, that was the best beef liver I ever ate.
I still to this day prepare my beef liver cutlet style but my tastes have grown, I can now eat plain old liver and onions with a smile on my face.
Beef Liver Cutlets
6 medium to large slices of beef liver
In another shallow bowl, beat the eggs. Dip the beef liver in the eggs, then in the crumb mixture. Place the crumbed cutlets in the refrigerator until nearly time to serve. In large skillet, heat butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 2-3 minutes per side.
This can be adapted for use with any meat or fish. If using meat or chicken, pound between plastic wrap to flatten out and tenderize. No need to pound the liver or fish.