{"id":2137,"date":"2011-07-17T08:00:52","date_gmt":"2011-07-17T08:00:52","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2137"},"modified":"2011-07-17T08:00:52","modified_gmt":"2011-07-17T08:00:52","slug":"puszta-schnitzel-mit-pikantem-letscho-und-petersilienkartoffel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/puszta-schnitzel-mit-pikantem-letscho-und-petersilienkartoffel\/","title":{"rendered":"Puszta-Schnitzel mit pikantem Letscho und Petersilienkartoffel"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Schweinsschnitzel
\n2 Rote Paprika
\n2 Gr\u00fcne Paprika
\n2 Gelbe Paprika
\n1 Pfefferoni
\n2 gro\u00dfe Zwiebeln
\n4 Tomaten
\n5 Knoblauchzehen
\n2 Rosmarinzweige
\n2 Thymianzweige
\n600 Gramm Kartoffeln (gekocht und gesch\u00e4lt)
\nPaprikapulver (edels\u00fc\u00df oder scharf)
\n1 EL Tomatenmark
\n250 ml Suppe
\nPfeffer, Salz
\nGehackte Petersilie
\nSenf
\n\u00d6l zum Braten <\/p>\n

Zubereitung<\/strong>
\nDie Schnitzel beidseitig zwischen einer Klarsichtfolie weich klopfen und beidseitig mit Salz und Pfeffer w\u00fcrzen. Beidseitig leicht mit Senf bestreichen (gibt besseren Geschmack im Saft). In einer Pfanne etwas \u00d6l erhitzen, Schnitzel darin beidseitig anbraten. Schnitzel herausnehmen, warm stellen, den Saft aufheben.
\nF\u00fcr das Letscho:
\nPaprika vierteln, entkernen und absp\u00fclen. Die geviertelten Paprika in Streifen schneiden. Pfefferoni halbieren, entkernen und klein schneiden. Tomaten mit hei\u00dfem Wasser \u00fcbergie\u00dfen und h\u00e4uten, danach halbieren und das Fruchtfleisch in Spalten schneiden. Zwiebeln und Knoblauch sch\u00e4len, fein hacken. Zwiebeln in einer Pfanne in etwas \u00d6l anbraten, von der Herdplatte nehmen, Paprikapulver und Tomatenmark einr\u00fchren. Mit Suppe aufgie\u00dfen, Paprika, Knoblauch, Pfefferoni, Rosmarin, Thymian und die Tomaten beigeben. Etwa 10 Minuten d\u00fcnsten lassen. Fleisch zum Letscho beigeben und weitere 10 Minuten d\u00fcnsten.
\nF\u00fcr die Kartoffeln:
\nKartoffeln in einer Pfanne in Butter oder \u00d6l leicht anbraten. Gehackte Petersilie beigeben und gut durchr\u00fchren. Schnitzel und Letscho auf Tellern anrichten, Petersilienkartoffel beigeben. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Schweinsschnitzel 2 Rote Paprika 2 Gr\u00fcne Paprika 2 Gelbe Paprika 1 Pfefferoni 2 gro\u00dfe Zwiebeln 4 Tomaten 5 Knoblauchzehen 2 Rosmarinzweige 2 Thymianzweige 600 Gramm Kartoffeln (gekocht und gesch\u00e4lt) Paprikapulver (edels\u00fc\u00df oder scharf) 1 EL Tomatenmark 250 ml Suppe Pfeffer, Salz Gehackte Petersilie Senf \u00d6l zum Braten Zubereitung Die Schnitzel beidseitig zwischen einer … <\/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":[6,47],"tags":[302],"class_list":["post-2137","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schnitzel","item-wrap"],"yoast_head":"\nPuszta-Schnitzel 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Juli 2011","format":false,"excerpt":"Zutaten 400 g Rinderfilet 2 Avocado, reif 1 Zitrone, Saft 2,5 Tomaten 4 Korianderzweige 3,5 EL Oliven\u00f6l Salz, Pfeffer 250 g Tortillachips 50 g Mehl 1 EL Paprikapulver, edels\u00fcss 1 EL Paprikapulver, rosenscharf 2 Eier, verquirlt 200 g Butterschmalz Salz Zubereitung Das Rinderfilet f\u00fcr ca. 1 Stunde in das Gefrierfach\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\/2137","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=2137"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2137\/revisions"}],"predecessor-version":[{"id":2138,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2137\/revisions\/2138"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}