(Meat)

Recipe adapted from “97 Orchard Street”

Yield: 4 servings as an hors d’oeuvres

Ingredients:

1 pound chicken livers

1 cup seasoned bread crumbs

4 tablespoons schmaltz or vegetable oil (more if needed)

Directions:

Rinse livers under cold water. Place on paper towels to drain. Cut off fat globules and discard. Slice large livers in half. Place bread crumbs on a plate a little at a time, as needed. Roll livers in bread crumbs.

Heat schmaltz or oil in a large skillet on a medium-low flame. Fry livers in oil until the bottom side turns golden brown. Should oil splatter, reduce flame.

Turn livers and fry the second side until livers turn golden brown. Do not overcook or livers dry out. Serve immediately.