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.
In a large saucepan, combine the lentils, water, onion, garlic, and 1½ teaspoons of salt.
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.
Drain and transfer to a large bowl to cool.
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
Add ½ cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.
In a shallow dish, combine the cornmeal, Parmesan, and the remaining ½ teaspoon salt and ½ teaspoon pepper.
Put the eggs in another shallow dish.
In a large nonstick frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over moderate heat.
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.
Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter.
To serve, toss the greens in the remaining vinaigrette and put on plates.
Top with the lentils and livers.
- 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
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