Rinse the chicken livers, drain and pat dry with kitchen roll. Cut any membranes into small pieces, then halve or possibly quarter each piece of liver. Mix together spices and wheat flour. Sprinkle over the liver pieces and roll well in the mixture until all pieces are breaded.
Toss the scallions with the Peterli and lemon zest and set aside. Prepare the mixed salad to serve with the chicken livers and divide evenly among the dessert bowls.
Melba toast
Toast medium slices of bread until golden brown on both sides.
Cut crust into small pieces and slice each slice horizontally, creating two very narrow slices.
Place untoasted side on bread rack and toast very lightly until browned and curled.
Cool.
Toast and finish the chicken livers Toast the breakfast bacon in a cold frying pan, stirring over medium-high heat until the fat is rendered.
Continue to toast, stirring, until all the bacon pieces are brown and crisp. Remove the pieces from the frying pan with a slotted spoon, drain the fat and place on paper towels.
Pour the olive oil to the fat remaining in the frying pan and heat briefly. Later, add the chicken livers along with the spice mixture and stir-fry until firm, lightly browned and cooked – this should take about 5 minutes. If desired, top lettuce with a tiny bit of vinaigrette.
Using a spoon, spoon the chicken
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