The Stuff You Need:
Ingredients for two dinner salads
8 to 12 lobes of Chicken Livers, trimmed of fat and drained
1 Cup Orange juice
2 teaspoon Wholegrain Mustard
6 small leaves of fresh Sage, chopped
For the breading:
2 or 3 Cups Corn Flakes, crushed*
½ Cup Flour (use Corn flour or Rice Flour for gluten free)
2 Eggs, beaten
Salt & Pepper
Vegetable oil for frying
How To Do This:
- Place trimmed chicken livers in a medium bowl. In a separate bowl, combine orange juice, mustard and sage and pour over the chicken livers. Cover the bowl with plastic wrap and marinate in the refrigerator for an hour or so.
- Drain the livers and discard the marinade. Dredge the livers in flour and allow to dry for a few minutes.
- Dip the livers in the egg wash, and then roll in crushed Corn Flakes. Allow to rest on a rack for a few minutes.
- Heat oil in a skillet on medium heat. Fry the chicken livers two or three at a time for a few minutes per side, until the Corn Flakes are lightly browned. Be gentle. The coating can fall off easily. Rest on a rack when cooked.
- Place 4 to 6 of the cooked livers on a bed of Escarole or mixed greens and top with Wholegrain Mustard Orange dressing. Serve immediately.
Notes:
*Getting the corn flake coating to stick to the liver can be difficult. Regular, unseasoned bread crumbs can be used. Pan brand precooked white corn meal, when added to regular bread crumbs, offers extra crunch.
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