{"id":2064,"date":"2011-07-08T20:35:09","date_gmt":"2011-07-08T20:35:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2064"},"modified":"2011-07-08T20:35:09","modified_gmt":"2011-07-08T20:35:09","slug":"schnitzel-mit-kartoffel-gurkensalat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/08\/schnitzel-mit-kartoffel-gurkensalat\/","title":{"rendered":"Schnitzel mit Kartoffel-Gurkensalat"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Kalbsschnitzel a 150 g – ohne Sehnen und ohne Fett
\n2 EL Mehl
\n1 Ei
\n4 EL Semmelbr\u00f6sel
\n2 EL \u00d6l
\n20 g Butter
\n1 Zitrone in Spalten geschnitten
\nSalz
\nPfeffer
\nKartoffel-Gurkensalat<\/em>
\n400 g Kartoffeln
\n250 ml Fleischbr\u00fche oder Gem\u00fcsebr\u00fche
\n1 EL Kr\u00e4uteressig
\n1 EL Oliven\u00f6l
\n1 Kleine Zwiebel, gesch\u00e4lt fein geschnitten
\n150 g Gurke, gehobelt
\n2 Zweige Petersilie, Bl\u00e4tter fein gehackt <\/p>\n

Zubereitung
\nEi in einem Teller zerkleppern. Die Schnitzel sehr flach klopfen. Mit Salz und Pfeffer w\u00fcrzen und in Mehl wenden. Durch das verquirlte Ei ziehen und mit Semmelbr\u00f6seln panieren. Die Br\u00f6sel mit der Hand andr\u00fccken. In einer Pfanne das \u00d6l erhitzen und die panierten Schnitzel darin
\ngoldbraun anbraten. Das \u00d6l abgiessen und die Schnitzel in Butter nachbraten, anschliessend warm stellen.
\nInzwischen die Kartoffeln in der Schale garen, sch\u00e4len und in Scheiben schneiden. Die Br\u00fche aufkochen. Die noch warmen Kartoffeln mit der heissen Br\u00fche \u00fcbergiessen, vorsichtig durchmischen und etwas ziehen lassen. Zwiebel dazumischen, mit Essig und Oliven\u00f6l anmachen. Gurkenst\u00fccke unter den Kartoffelsalat mischen. Mit Salz und Pfeffer abschmecken. Petersilie darueber streuen. Die Schnitzel auf vorgew\u00e4rmten Tellern mit dem Kartoffel-Gurkensalat
\nanrichten und mit den Zitronenspalten garnieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Kalbsschnitzel a 150 g – ohne Sehnen und ohne Fett 2 EL Mehl 1 Ei 4 EL Semmelbr\u00f6sel 2 EL \u00d6l 20 g Butter 1 Zitrone in Spalten geschnitten Salz Pfeffer Kartoffel-Gurkensalat 400 g Kartoffeln 250 ml Fleischbr\u00fche oder Gem\u00fcsebr\u00fche 1 EL Kr\u00e4uteressig 1 EL Oliven\u00f6l 1 Kleine Zwiebel, gesch\u00e4lt fein geschnitten 150 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,26],"tags":[169],"class_list":["post-2064","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-kalb","tag-kalbsschnitzel","item-wrap"],"yoast_head":"\nSchnitzel 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Juli 2011","format":false,"excerpt":"Zutaten 6 Kalbsschnitzel \u00e0 120 g bis 150 g 1 Ei 125 g Paniermehl (am besten aus angetrocknetem, entrindetem Toastbrot gerieben) 120 g Butter 1 Zitrone 1 Bund Petersilie 2 TL Kapern zum Dekorieren 1 kg kleine Kartoffeln, festkochend 500 g M\u00f6hren, nicht zu d\u00fcnn Paprika Pfeffer und Salz \u00d6l\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2064"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2064\/revisions"}],"predecessor-version":[{"id":2065,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2064\/revisions\/2065"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}