This recipe of Parmesan Polenta-Coated Chicken Livers with Lentil Salad is a delightful fusion of textures and flavors. The tender chicken livers encased in a crispy polenta and parmesan shell create a delicious contrast to the refreshing lentil salad. It's a dish that will surely impress your guests or make an ordinary weekday meal feel special.
Photos of Parmesan-Polenta-Coated Chicken Livers with Lentil Salad Recipe
The recipe calls for a couple of ingredients that you might not usually have in your pantry, such as coarse cornmeal and chicken livers. Coarse cornmeal, also known as polenta, has a grainy texture that provides a nice crunch when used in coatings. Chicken livers, on the other hand, might be a bit uncommon for some, but they are packed with flavor and nutrients, and can easily be found in the meat section of most supermarkets.
Ingredients for Parmesan Polenta-Coated Chicken Livers and Lentil Salad
Lentils: High in protein and fiber, lentils form the base of the salad, providing a hearty and nutritious component to the dish.
Onion: Adds a slightly sweet, caramel flavor when cooked, enhancing the taste of the lentils.
Garlic: Provides a robust and aromatic element to the lentils.
Sherry vinegar: Gives a bright acidity to the salad, balancing out the rich flavors.
Dijon mustard: Brings tanginess and depth to the salad dressing.
Olive oil: Used for cooking and in the dressing, adds a smooth and rich dimension to the dish.
Tomatoes: Adds a juicy and fresh element to the salad.
Parsley: Provides a fresh, slightly bitter note to contrast with the rich flavors.
Coarse cornmeal: Also known as polenta, this gives the chicken livers a crispy coating.
Parmesan: Adds a salty, umami flavor to the chicken liver coating.
Eggs: Acts as a binder for the coating on the chicken livers.
Butter: Used for frying, it gives the chicken livers a rich, savory flavor.
Chicken livers: The star of the dish, they're rich, tender and packed with flavor.
Salad greens: Adds freshness and crunch to the dish, a perfect contrast to the warm livers and lentils.
One reader, Camey Hicks says:
This parmesan polenta-coated chicken livers with lentil salad recipe is a game-changer! The crispy, flavorful coating on the livers perfectly complements the hearty lentil salad. The combination of textures and flavors is simply divine. It's a must-try for anyone looking to elevate their chicken liver game!
Techniques Required
How to prepare lentils: Lentils need to be rinsed and picked through to remove any debris before cooking. They should be simmered in water until just tender but not falling apart, which usually takes about 35 minutes.
How to make vinaigrette: In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly add the oil while whisking to emulsify the vinaigrette.
How to coat chicken livers: Dip the chicken livers in beaten eggs and then into a mixture of cornmeal and parmesan. Fry them in a nonstick pan with oil and butter until browned but still pink inside.
How to serve the dish: Toss the salad greens in the remaining vinaigrette and place them on plates. Top with the lentil salad and the fried chicken livers before serving.
How To Make Parmesan-Polenta-Coated Chicken Livers with Lentil Salad
These chicken livers are coated with cornmeal, then fried until browned and crisp on the outside. They’re served atop mixed greens in vinaigrette.
Serves:
Ingredients
- 1lblentils,(about 2⅓ cups)
- 1qtwater
- 1onion
- 2clovesgarlic
- 2¾tspsalt
- 2½tbspsherry vinegar,or wine vinegar
- 1½tspdijon mustard
- ½tspfresh ground black pepper
- ½cupolive oil,(plus 2 tbsp)
- 2tomatoes
- cupflat leaf parsley,chopped
- ½cupcoarse cornmeal
- ½cupparmesan,grated
- 2eggs
- 2tbspbutter
- 1lbchicken livers
- 2qtsalad greens,(about 6 oz), mixed
Instructions
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In a large saucepan, combine the lentils, water, onion, garlic, and 1½ teaspoons of salt.
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Bring to a boil, reduce the heat, and simmer for about 35 minutes, partially covered, until the lentils are just tender but not falling apart.
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Drain and transfer to a large bowl to cool.
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In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, ¾ teaspoon of salt and ¼ teaspoon of the pepper. Add the ½ cup oil slowly, whisking
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Add ½ cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.
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In a shallow dish, combine the cornmeal, Parmesan, and the remaining ½ teaspoon salt and ½ teaspoon pepper.
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Put the eggs in another shallow dish.
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In a large nonstick frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over moderate heat.
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Dip half the livers in the egg and then into the cornmeal mixture; fry for 2 minutes. Turn and cook for about 2 minutes longer until browned but still pink inside.
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Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter.
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To serve, toss the greens in the remaining vinaigrette and put on plates.
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Top with the lentils and livers.
Nutrition
- Calories: 1042.89kcal
- Fat: 47.03g
- Saturated Fat: 13.15g
- Trans Fat: 0.31g
- Monounsaturated Fat: 25.18g
- Polyunsaturated Fat: 5.96g
- Carbohydrates: 97.70g
- Fiber: 15.55g
- Sugar: 6.46g
- Protein: 60.21g
- Cholesterol: 499.11mg
- Sodium: 1726.41mg
- Calcium: 346.86mg
- Potassium: 1491.28mg
- Iron: 20.53mg
- Vitamin A: 4187.01µg
- Vitamin C: 53.07mg
Technique Tip for Perfectly Coating Chicken Livers in Polenta
When preparing the chicken livers, ensure they are cleaned properly. This involves removing any connective tissue and visible fat. Also, avoid overcooking the livers as they can become tough and lose their rich, creamy texture. They should still be slightly pink on the inside when done. For the lentil salad, remember to rinse the lentils thoroughly before cooking to remove any dirt or debris. Lastly, when making the vinaigrette, slowly add the oil while whisking to create a smooth and emulsified dressing.
Time-Saving Tips for Preparing Parmesan Polenta-Coated Chicken Livers
Prep ahead: Prepare the lentils and vinaigrette in advance to save time on the day of cooking.
Organize ingredients: Gather all the ingredients and equipment before starting to streamline the cooking process.
Multi-task: While the lentils are simmering, start coating the chicken livers to maximize efficiency in the kitchen.
Use kitchen tools: Utilize kitchen tools like a food processor to quickly chop ingredients and a nonstick frying pan for easy cleanup.
Plan ahead: Create a cooking schedule to ensure that each component of the dish is ready to be assembled at the right time.
Substitute Ingredients For Parmesan-Polenta-Coated Chicken Livers with Lentil Salad Recipe
parmesan - Substitute with grated pecorino: Pecorino has a similar salty and nutty flavor to parmesan, making it a suitable substitute for coating the chicken livers.
chicken livers - Substitute with tofu or tempeh: For a vegetarian option, tofu or tempeh can be used as a substitute for chicken livers to create a similar texture and absorb the flavors of the dish.
Plating Ideas for Parmesan Polenta-Coated Chicken Livers
Elevate the lentil salad: Arrange the lentil salad in a neat, compact mound using a ring mold for a clean and sophisticated presentation. Garnish with a sprinkle of finely chopped parsley for a pop of color and freshness.
Artfully plate the parmesan polenta-coated chicken livers: Place the crispy chicken livers on top of the lentil salad, leaning them against each other for an elegant and dynamic presentation. Ensure the livers are evenly coated with the parmesan polenta for a visually appealing texture.
Create a vibrant salad bed: Arrange the salad greens in a delicate and artful manner around the lentil salad and chicken livers, creating a visually appealing base for the dish. Consider using a mix of colorful greens for a visually striking presentation.
Drizzle with vinaigrette: Drizzle a small amount of the remaining vinaigrette over the salad greens for a glossy finish, adding a touch of acidity and flavor to the overall presentation.
Garnish with microgreens: Sprinkle a few delicate microgreens over the dish to add a final touch of elegance and a burst of fresh flavor. The microgreens will provide a beautiful contrast to the other elements on the plate.
Essential Kitchen Tools for Making This Recipe
- Large saucepan: A large, deep cooking pot used for boiling, simmering, and preparing large quantities of food.
- Glass or stainless-steel bowl: A versatile bowl suitable for mixing, marinating, and whisking ingredients.
- Shallow dish: A flat, shallow container used for coating food items such as meat or fish with breading or flour.
- Nonstick frying pan: A pan with a nonstick coating that allows for cooking with minimal oil and prevents food from sticking.
How To Store and Freeze Parmesan Polenta-Coated Chicken Livers
Here are the storing and freezing guidelines for parmesan polenta-coated chicken livers with lentil salad:
- Refrigerate any leftover coated chicken livers and lentil salad separately in airtight containers for up to 3-4 days. The crispy coating on the livers may soften slightly when stored.
- For longer storage, freeze the coated chicken livers separately from the salad. Arrange the cooled livers in a single layer on a baking sheet and freeze until solid, about 2 hours. Transfer the frozen livers to a freezer-safe container or resealable bag, removing as much air as possible. Label and date the container. Freeze for up to 2-3 months.
- To reheat frozen chicken livers, preheat the oven to 375°F (190°C). Place the frozen livers on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for 8-10 minutes, shaking the basket halfway through.
- The lentil salad is best enjoyed fresh, as the tomatoes and parsley may lose their texture and flavor when frozen. However, if you need to freeze the salad, transfer it to a freezer-safe container, removing as much air as possible. Freeze for up to 1 month. Thaw the salad in the refrigerator overnight before serving.
- When ready to serve, toss the thawed lentil salad with fresh salad greens and a little extra vinaigrette to refresh the flavors. Top with the reheated chicken livers and serve immediately for the best texture and taste.
How To Reheat Leftovers
To reheat leftover parmesan polenta-coated chicken livers, preheat your oven to 350°F (175°C). Place the livers on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until heated through. This method will help maintain the crispy texture of the polenta coating while ensuring the livers are evenly heated.
For the lentil salad, you can easily reheat it in the microwave. Transfer the desired portion to a microwave-safe bowl and heat it on high for 1-2 minutes, stirring halfway through. Be careful not to overheat the salad, as it may cause the lentils to become mushy.
Alternatively, you can reheat the lentil salad in a saucepan on the stovetop. Place the desired portion in a saucepan over medium-low heat and stir gently until warmed through. If the salad appears dry, you can add a splash of water or olive oil to help moisten it.
To maintain the freshness of the salad greens, it's best to store them separately from the lentil salad and chicken livers. When ready to serve, toss the greens with the remaining vinaigrette and plate them as a base for the reheated lentil salad and chicken livers.
If you find that the reheated chicken livers have lost some of their crispiness, you can quickly re-crisp them by placing them under the broiler for 1-2 minutes. Keep a close eye on them to prevent burning.
Random Fact About Parmesan Polenta-Coated Chicken Livers
The recipe includes lentils, which are a great source of plant-based protein and are high in fiber.
Is This Recipe Economical for Home Cooking?
This parmesan polenta-coated chicken livers with lentil salad recipe offers a high degree of cost-effectiveness for a household. The combination of lentils, chicken livers, and salad greens provides a nutritious and budget-friendly meal. The use of affordable ingredients such as lentils and chicken livers makes this recipe a great choice for households looking to balance cost and nutrition. The approximate cost for a household of 4 people is around $15-20, making it an economical option. Overall Verdict: 8/10
Is This Dish Healthy or Unhealthy?
This recipe for parmesan polenta-coated chicken livers with lentil salad has both healthy and unhealthy aspects. On the positive side, lentils are a nutritious ingredient, packed with fiber, protein, and various vitamins and minerals. The salad greens also add a healthy touch, providing additional fiber and nutrients. The use of olive oil in the vinaigrette is a healthier choice compared to saturated fats.
However, the recipe also includes some less healthy elements. Chicken livers, while rich in iron and vitamin A, are also high in cholesterol. The parmesan cheese and cornmeal coating add extra calories and fat to the dish. Additionally, the use of butter for frying the livers increases the saturated fat content.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter used for frying the livers or replace it with a healthier cooking oil like avocado oil
- Use a lighter coating for the livers, such as a mixture of whole wheat flour and cornmeal, to reduce the calorie and fat content
- Increase the proportion of lentils and salad greens to create a more balanced meal
- Opt for a low-fat parmesan cheese or use it sparingly to minimize the saturated fat content
- Include additional vegetables in the lentil salad, such as diced carrots or bell peppers, to boost the nutrient profile of the dish
By making these adjustments, you can enhance the overall healthiness of the recipe while still enjoying the unique flavors and textures of the parmesan polenta-coated chicken livers and lentil salad.
Editor's Thoughts on This Unique Chicken Liver Recipe
The parmesan polenta-coated chicken livers with lentil salad recipe is a delightful combination of flavors and textures. The lentil salad is well-seasoned and pairs beautifully with the tangy vinaigrette. The crispy, golden-brown chicken livers coated in parmesan polenta add a rich and savory element to the dish. The addition of the salad greens provides a refreshing contrast, making each bite a delightful experience. This dish is a perfect balance of earthy, hearty, and indulgent flavors, and it would pair wonderfully with a tart, fruity red wine like a beaujolais. Overall, it's a sophisticated and satisfying dish that would impress any guest.
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Why trust this Parmesan-Polenta-Coated Chicken Livers with Lentil Salad Recipe:
This recipe offers a delightful combination of flavors and textures, making it a must-try for any culinary enthusiast. The lentils provide a hearty and nutritious base, while the chicken livers are coated in a crispy parmesan polenta crust, adding a rich and savory element. The lentil salad, dressed with a tangy sherry vinegar and dijon mustard vinaigrette, is a refreshing complement to the dish. With the addition of fresh tomatoes and flat leaf parsley, this recipe promises a satisfying and well-balanced meal that is sure to impress.
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