{"id":2122,"date":"2011-07-16T10:45:31","date_gmt":"2011-07-16T10:45:31","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2122"},"modified":"2011-07-16T13:35:00","modified_gmt":"2011-07-16T13:35:00","slug":"mailander-schnitzel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/16\/mailander-schnitzel\/","title":{"rendered":"Mail\u00e4nder Schnitzel"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Kalbsschnitzel a 70 g
\n2 Eier
\n40 g Parmesan
\n2 EL Mehl
\n3 EL Butterschmalz
\n150 g Spaghetti
\n2 Zweige Basilikum
\nSalz
\nPfeffer
\nSauce<\/em>
\n1 Schalotte, gesch\u00e4lt und fein geschnitten
\n20 g Speckw\u00fcrfelchen
\n1 EL Oliven\u00f6l
\n4 Tomaten, enth\u00e4utet, entkernt, gew\u00fcrfelt
\n100 ml Fleischbr\u00fche
\nSalz
\nPfeffer <\/p>\n

Zubereitung<\/strong>
\nF\u00fcr die Sauce Schalotte und Speck in einem Topf mit Oliven\u00f6l anschwitzen. Die Tomaten zugeben und mit der Br\u00fche aufgie\u00dfen. Einige Minuten kochen lassen, mit Salz und Pfeffer abschmecken. Nach Geschmack weiter eink\u00f6cheln lassen. Die Eier verquirlen und den frisch geriebenen Parmesan untermischen. Die Schnitzel zwischen Folien plattieren. Die Schnitzel mit Salz und Pfeffer w\u00fcrzen, in Mehl wenden und durch die Ei-Parmesan-Mischung ziehen. In einer Pfanne mit Butterschmalz die Schnitzel beidseitig goldgelb braten. In der Zwischenzeit die Spaghetti in Salzwasser bissfest kochen und absch\u00fctten.
\nZum Servieren die Spaghetti mit einer Fleischgabel aufdrehen, auf Teller geben, die Schnitzel daneben anrichten und mit der Tomatensauce umgiessen. Mit einigen Bl\u00e4ttern Basilikum garnieren<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Kalbsschnitzel a 70 g 2 Eier 40 g Parmesan 2 EL Mehl 3 EL Butterschmalz 150 g Spaghetti 2 Zweige Basilikum Salz Pfeffer Sauce 1 Schalotte, gesch\u00e4lt und fein geschnitten 20 g Speckw\u00fcrfelchen 1 EL Oliven\u00f6l 4 Tomaten, enth\u00e4utet, entkernt, gew\u00fcrfelt 100 ml Fleischbr\u00fche Salz Pfeffer Zubereitung F\u00fcr die Sauce Schalotte und Speck … <\/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":[302],"class_list":["post-2122","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-kalb","tag-schnitzel","item-wrap"],"yoast_head":"\nMail\u00e4nder 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Januar 2024","format":false,"excerpt":"\u00a0 Altfr\u00e4nkische Kalbsschnitzel mit K\u00e4sesosse 4 Schnitzel a 150 gSalzPfefferedels\u00fc\u00dfer PaprikaMehl1 El Schweineschmalz1 kg Spinat1\/2 ZwiebelButterKnoblauchsalz1 kg StangenspargelK\u00e4sesauce:100 g Butter50 g Mehl400 ml Milch50 g Parmesan Die gesch\u00e4lten Stangen Spargel werden in leichtem Salzwasser f\u00fcnf Minuten bei geschlossenem Deckel gekocht. anschliessend l\u00e4\u00dft man sie eine Viertelstunde nur noch offen ziehen.\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Firefly-Old-Franconian-veal-escalope-with-cheese-sauce-and-asparagus-30548-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2122","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=2122"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2122\/revisions"}],"predecessor-version":[{"id":2125,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2122\/revisions\/2125"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}