From City Palateer, Ellen Kelly
I’ve made more converts to chicken livers with this recipe than I can count. Use more or less Cajun spice, depending on how spicy you like things. The panko bread crumbs give the livers a wonderful texture.
1 lb. fresh chicken livers
1 c. panko bread crumbs (Japanese bread crumbs)
1 T. Cajun spice (recipe below)
1/4 c. milk
1 c. flour
1 T. each olive oil and butter
mixed salad greens
honey caper vinaigrette (recipe below)
salad garnish – carrots, celery, red pepper, fennel, tomato, red cabbage, red onion, etc.
Preheat the oven to 350°F. Trim the livers and cut the larger ones in half. Mix the panko with the Cajun spice, whisk eggs with the milk. Dredge the livers in the flour, then in the egg, then in the panko and spice. Heat the oil and butter over medium-high and fry the livers in batches, about 3 to 5 minutes per batch. The livers should be rare inside. Finish them in the oven until just pink inside, about 7 to 10 minutes.
For each person, serve 4 or 5 hot livers over the salad greens tossed with the vinaigrette and garnish with fresh vegetables. Leftover livers are great in a sandwich. Serves 4 for supper.
2 t. each salt, cayenne, paprika
2 bay leaves
1 t. each black pepper, rosemary, oregano, chiles
1/2 t. each white pepper, garlic powder, celery salt, ground allspice
Combine in a food processor and grind to a powdery consistency, then store in a jar or resealable plastic bag. Makes about 1/4 c.
Honey Caper Vinaigrette:
2 large garlic cloves
1 t. capers
1/2 t. salt
1 t. each Dijon mustard, honey, lemon juice
freshly ground pepper to taste
1/4 c. apple cider vinegar
olive oil to taste, about 1/2 c.
In a bowl, crush the garlic and capers with the salt. Whisk in the mustard, honey, lemon juice, pepper and vinegar. Whisk the oil in gradually until emulsified. This keeps well in the fridge for many salads! Makes 3/4 c.