Authentic home cooking from Chile, with US measurements. 
Beef Liver Fillets Coated with Panko and Fresh Herbs – JON STYLE
I’ve been eating a lot of liver lately because it’s high in protein, low in calories, and packed with vitamins and minerals. It’s part of my weight loss diet. I eat plenty of protein and healthy carbs from vegetables and fruits. I’ve already lost 22 pounds (10 kg).
Beef Liver Fillets Coated with Panko and Fresh Herbs – JON STYLE
I’ve been eating a lot of liver lately because it’s high in protein, low in calories, and packed with vitamins and minerals. It’s part of my weight loss diet. I eat plenty of protein and healthy carbs from vegetables and fruits. I’ve already lost 22 pounds (10 kg).
Open in Cookpad AppSteps
- 1
Prepare and cut all the ingredients for the recipe. Clean the liver fillets by removing the membrane and any veins. Pat dry with paper towels. Season the liver with chopped garlic, salt, and pepper. Mix the regular breadcrumbs with the panko and herbs.
- 2
Dredge the liver fillets in flour, then dip in the beaten eggs, and coat with the breadcrumb and herb mixture. Heat a little vegetable oil in a skillet and brown the breaded fillets on both sides.
- 3
Serve with cremini mushroom sauce.
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