{"id":2073,"date":"2011-07-09T22:05:20","date_gmt":"2011-07-09T22:05:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2073"},"modified":"2011-07-09T22:05:20","modified_gmt":"2011-07-09T22:05:20","slug":"appenzeller-schnitzel-mit-chaeshornli","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/09\/appenzeller-schnitzel-mit-chaeshornli\/","title":{"rendered":"Appenzeller Schnitzel mit Chaesh\u00f6rnli"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Kalbfleischschnitzel a je 100 g
\n12 St\u00fccke Mostbr\u00f6ckli (schweizer Fleischspezialit\u00e4t)
\n200 g Siedwurstbr\u00e4t
\n1 Ei; evtl. mehr
\n2 EL Mehl; evtl. mehr
\n4 EL Paniermehl; evtl. mehr
\nChaeh\u00f6rnli<\/em>
\n600 g H\u00f6rnli
\n120 g Kartoffeln
\n220 g K\u00e4semischung Waldegg (60% Appenzeller Fettk\u00e4se, 20% Emmentaler, 20% Vacherin)
\nSalz
\nPfeffer
\n200 g Zwiebeln
\n50 g Butter <\/p>\n

Zubereitung<\/strong>
\n Die Schnitzel mit dem Schnitzelklopfer duenn klopfen. Je drei Mostbr\u00f6cklischeiben in die Mitte legen. Das Br\u00e4t gut darauf verstreichen. Die hintere Schnitzelh\u00e4lfte auf die vordere legen und mit Salz und Pfeffer w\u00fcrzen.
\nPanade: <\/em>
\nDie Schnitzel nacheinander im Mehl, Ei und Paniermehl wenden. \u00d6l in der Pfanne erhitzen und die Schnitzel auf mittlerer Stufe beidseitig goldbraun braten. Chaesh\u00f6rnli:<\/em>
\nDie Kartoffeln r\u00f6sten; in W\u00fcrfel schneiden und im Salzwasser gar kochen. Frisches Wasser aufkochen, salzen und die H\u00f6rnli kochen. Aus dem Salzwasser nehmen und abwechslungsweise mit dem geraffelten K\u00e4se in eine Sch\u00fcssel geben. Anschliessend im Backofen bei Umluft und 120 Grad zehn Minuten erw\u00e4rmen. Die geschnittenen Zwiebeln in Butter goldgelb anziehen und am Schluss auf die H\u00f6rnli verteilen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Kalbfleischschnitzel a je 100 g 12 St\u00fccke Mostbr\u00f6ckli (schweizer Fleischspezialit\u00e4t) 200 g Siedwurstbr\u00e4t 1 Ei; evtl. mehr 2 EL Mehl; evtl. mehr 4 EL Paniermehl; evtl. mehr Chaeh\u00f6rnli 600 g H\u00f6rnli 120 g Kartoffeln 220 g K\u00e4semischung Waldegg (60% Appenzeller Fettk\u00e4se, 20% Emmentaler, 20% Vacherin) Salz Pfeffer 200 g Zwiebeln 50 g Butter … <\/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],"tags":[302],"class_list":["post-2073","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-schnitzel","item-wrap"],"yoast_head":"\nAppenzeller Schnitzel mit 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