Crumbed Lamb Liver Schnitzels with Tomato Salsa
 Recipe: Esther Malan

Serves 4
Preparation: 15 minutes
Cooking: 15 - 20 minutes
 
Ingredients
 
Schnitzels
500 g lamb’s liver
salt and freshly ground black pepper
flour for coating
2 eggs
¼ cup milk
1 cup breadcrumbs
oil for shallow-frying
lemon wedges to serve
 
Salsa
250 g cherry tomatoes, chopped
1 red onion, sliced
2 T fresh coriander, chopped
3 T olive oil
1 T lemon juice
salt and freshly ground black pepper
 
Method
 
Schnitzels
Clean the liver and rinse well. Pat dry.
Slice the liver into portions and season well with salt and pepper. Roll each piece in the flour and shake off the excess.
Whisk the eggs and milk together. Dip the liver in the egg and roll in the crumbs to coat. Repeat the dipping in egg and crumbs. Transfer to a plate and chill in the fridge for at
least 30 minutes.
Heat enough oil in a pan for shallow-frying. Fry the liver in batches over medium heat until golden brown and cooked to your liking – about 2 – 3 minutes a side. Drain on paper towels.
 
Salsa
Mix all the ingredients for the salsa together.
Serve the liver with lemon wedges and the salsa.