Parmesan-Polenta-Coated Chicken Livers with Lentil Salad Recipe

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.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour

Serves:

Ingredients

  • 1lblentils,(about 2⅓ cups)
  • 1qtwater
  • 1onion
  • 2clovesgarlic
  • tspsalt
  • tbspsherry vinegar,or wine vinegar
  • tspdijon 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

  1. In a large saucepan, combine the lentils, water, onion, garlic, and 1½ teaspoons of salt.

  2. 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.

  3. Drain and transfer to a large bowl to cool.

  4. 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

  5. Add ½ cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.

  6. In a shallow dish, combine the cornmeal, Parmesan, and the remaining ½ teaspoon salt and ½ teaspoon pepper.

  7. Put the eggs in another shallow dish.

  8. In a large nonstick frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over moderate heat.

  9. 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.

  10. Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter.

  11. To serve, toss the greens in the remaining vinaigrette and put on plates.

  12. 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
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