{"id":2153,"date":"2011-07-17T14:47:59","date_gmt":"2011-07-17T14:47:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2153"},"modified":"2011-07-17T14:47:59","modified_gmt":"2011-07-17T14:47:59","slug":"tortilla-schnitzel-mit-avocado-dip","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/tortilla-schnitzel-mit-avocado-dip\/","title":{"rendered":"Tortilla Schnitzel mit Avocado-Dip"},"content":{"rendered":"

Zutaten<\/strong>
\n400 g Rinderfilet
\n2 Avocado, reif
\n1 Zitrone, Saft
\n2,5 Tomaten
\n4 Korianderzweige
\n3,5 EL Oliven\u00f6l
\nSalz, Pfeffer
\n250 g Tortillachips
\n50 g Mehl
\n1 EL Paprikapulver, edels\u00fcss
\n1 EL Paprikapulver, rosenscharf
\n2 Eier, verquirlt
\n200 g Butterschmalz
\nSalz <\/p>\n

Zubereitung<\/strong>
\nDas Rinderfilet f\u00fcr ca. 1 Stunde in das Gefrierfach legen. Die Avocado halbieren und den Kern entfernen. Das Fruchtfleisch mit einem L\u00f6ffel aus der Schale heben und in eine Sch\u00fcssel geben.
\nSofort mit Zitronensaft betr\u00e4ufeln und mit einer Gabel zerdr\u00fccken. Die Tomaten vierteln, entkernen und in W\u00fcrfel schneiden. Den Koriander waschen, trocken sch\u00fctteln, die Bl\u00e4tter abzupfen und fein hacken. Oliven\u00f6l, Tomatenw\u00fcrfel und Koriander zu den Avocado geben und unterr\u00fchren. Den Dip mit Salz und Pfeffer abschmecken. Die Chips in einer K\u00fcchenmaschine fein zermahlen. Mehl mit dem Paprikapulver mischen. Das Rinderfilet mit einem scharfen Messer in
\n20 d\u00fcnne Scheiben schneiden, etwas flach dr\u00fccken, in der Mehlmischung wenden, durch das Ei ziehen und in den Tortillabr\u00f6seln panieren. Das Butterschmalz in einer grossen Pfanne erhitzen und die kleinen Schnitzel von beiden Seiten knusprig und goldbraun ausbacken. Auf K\u00fcchenpapier abtropfen lassen, salzen und mit dem Dip servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 legen. Die Avocado halbieren und … <\/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":"","_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},"jetpack_post_was_ever_published":false},"categories":[6,57],"tags":[302,368],"class_list":["post-2153","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-schnitzel","tag-tortilla","item-wrap"],"yoast_head":"\nTortilla 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