{"id":2180,"date":"2011-07-22T17:55:45","date_gmt":"2011-07-22T17:55:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2180"},"modified":"2011-07-22T17:55:45","modified_gmt":"2011-07-22T17:55:45","slug":"schnitzel-mit-champignonfullung","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/22\/schnitzel-mit-champignonfullung\/","title":{"rendered":"Schnitzel mit Champignonf\u00fcllung"},"content":{"rendered":"

Zutaten<\/strong>
\n8 D\u00fcnne Schweineschnitzel oder Kalbsschnitzel je ca. 75 g
\nPfeffer
\n250 g Champignons
\n1\/2 Bund Schnittlauch
\n1\/2 Bund Glatte Petersilie
\n40 g Butterschmalz
\nSalz
\n2 EL Pinienkerne; gehackt
\n40 g Parmesank\u00e4se; gerieben
\n1 EL Oliven\u00f6l
\n2 Eier
\n2 EL Weizenmehl (Type 405); +\/- <\/p>\n

Zubereitung<\/strong>
\nSchnitzel waschen, trockentupfen und nebeneinander zwischen zwei Lagen Folienschlauch legen. Vorsichtig mit einem grossen breiten Messer flach streichen. Oberen Folienschlauch entfernen, Fleischscheiben von jeder Seite pfeffern. Champignons putzen. Mit einem grossen Messer sehr fein hacken. Kr\u00e4uter waschen, trockentupfen und feinschneiden. Etwas Butterschmalz in einer Pfanne erhitzen. Champignons dazugeben und anbraten, bis die Fl\u00fcssigkeit verdunstet ist (ca. 3 Minuten). Kr\u00e4uter unter die Champignons mischen, mit Salz und Pfeffer kr\u00e4ftig abschmecken. Anschliessend die Pinienkerne untermischen. Parmesank\u00e4se, Oliven\u00f6l und Eier verquirlen, ca. f\u00fcnfzehn Minuten quellen lassen. Schnitzel leicht salzen, nebeneinanderlegen. Die Pilzmasse gleichm\u00e4ssig darauf verteilen. Schnitzel zusammenklappen, R\u00e4nder mit einem Messerr\u00fccken zusammendr\u00fccken oder mit kleinen Holzspiesschen zustecken (so h\u00e4lt das Fleisch beim Braten zusammen). Restliches Butterschmalz in einer Pfanne erhitzen. Gef\u00fcllte Schnitzel kurz in Mehl wenden, \u00fcbersch\u00fcssiges Mehl abklopfen. Schnitzel anschliessend durch die Parmesan-Ei-Masse ziehen. Etwas abtropfen lassen und sofort in das heisse Fett geben. Gef\u00fcllte Schnitzel von jeder Seite ca. 2-3 Minuten bei mittlerer Hitze braten, nach Wunsch auf K\u00fcchenpapier abtropfen lassen.
\nDazu: Spaghetti mit Tomatensauce und Basilikum. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 D\u00fcnne Schweineschnitzel oder Kalbsschnitzel je ca. 75 g Pfeffer 250 g Champignons 1\/2 Bund Schnittlauch 1\/2 Bund Glatte Petersilie 40 g Butterschmalz Salz 2 EL Pinienkerne; gehackt 40 g Parmesank\u00e4se; gerieben 1 EL Oliven\u00f6l 2 Eier 2 EL Weizenmehl (Type 405); +\/- Zubereitung Schnitzel waschen, trockentupfen und nebeneinander zwischen zwei Lagen Folienschlauch legen. … <\/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":[6,26,47],"tags":[385,302],"class_list":["post-2180","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-kalb","category-schwein","tag-champigon","tag-schnitzel","item-wrap"],"yoast_head":"\nSchnitzel 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