{"id":2194,"date":"2011-07-23T09:10:25","date_gmt":"2011-07-23T09:10:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2194"},"modified":"2011-07-23T09:12:54","modified_gmt":"2011-07-23T09:12:54","slug":"schnitzel-in-zwiebelsahne","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/","title":{"rendered":"Schnitzel in Zwiebelsahne"},"content":{"rendered":"

Zutaten<\/strong>
\n750 Gramm Zwiebeln
\n4 Schweineschnitzel (\u00e0 ca. 180 g)
\n3 EL \u00d6l
\nPfeffer & Salz
\nEdels\u00fc\u00df-Paprika
\n1 geh\u00e4ufter TL Mehl
\n200 Gramm Schlagsahne
\n1 TL Fleischbr\u00fche
\nFett f\u00fcr die Form
\nPetersilie zum Garnieren <\/p>\n

Zubereitung<\/strong>
\nZwiebeln sch\u00e4len und in Ringe hobeln oder schneiden. Schnitzel mit K\u00fcchenpapier gut trocken tupfen. Ein EL \u00d6l in einer Pfanne erhitzen. Schnitzel darin von jeder Seite 2- 3 Minuten braten. Mit Salz, Pfeffer und Paprika w\u00fcrzen. Herausnehmen. Zwei EL \u00d6l im Bratfett erhitzen. Zwiebeln darin bei schwacher Hitze unter \u00f6fterem Wenden 15-20 Minuten glasig d\u00fcnsten. Mit Salz und Pfeffer w\u00fcrzen. Mit Mehl best\u00e4uben und kurz anschwitzen. 1\/8 l Wasser, Sahne und Br\u00fche einr\u00fchren. Aufkochen und abschmecken.
\nSchnitzel in eine gefettete Auflaufform legen und die Zwiebelsahne darauf verteilen. Im vorgeheizten Backofen (E-Herd: 200\u00b0 C\/Umluft: 175\u00b0 C\/ Gas: Stufe 3) ca. 30 Minuten goldgelb backen. Petersilie waschen, hacken und dar\u00fcberstreuen. Dazu schmeckt frisches Bauernbrot oder knusprige Pommes frites. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 750 Gramm Zwiebeln 4 Schweineschnitzel (\u00e0 ca. 180 g) 3 EL \u00d6l Pfeffer & Salz Edels\u00fc\u00df-Paprika 1 geh\u00e4ufter TL Mehl 200 Gramm Schlagsahne 1 TL Fleischbr\u00fche Fett f\u00fcr die Form Petersilie zum Garnieren Zubereitung Zwiebeln sch\u00e4len und in Ringe hobeln oder schneiden. Schnitzel mit K\u00fcchenpapier gut trocken tupfen. Ein EL \u00d6l in einer Pfanne … <\/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":[302,233],"class_list":["post-2194","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schnitzel","tag-zwiebel","item-wrap"],"yoast_head":"\nSchnitzel in Zwiebelsahne<\/title>\n<meta name=\"description\" content=\"- Schnitzel in Zwiebelsahne\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schnitzel in Zwiebelsahne\" \/>\n<meta property=\"og:description\" content=\"- Schnitzel in Zwiebelsahne\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-07-23T09:10:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-07-23T09:12:54+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schnitzel in Zwiebelsahne\",\"datePublished\":\"2011-07-23T09:10:25+00:00\",\"dateModified\":\"2011-07-23T09:12:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/\"},\"wordCount\":153,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Schnitzel\",\"Zwiebel\"],\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/\",\"name\":\"Schnitzel in Zwiebelsahne\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-07-23T09:10:25+00:00\",\"dateModified\":\"2011-07-23T09:12:54+00:00\",\"description\":\"- Schnitzel in Zwiebelsahne\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/23\\\/schnitzel-in-zwiebelsahne\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schnitzel in Zwiebelsahne\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Schnitzel in Zwiebelsahne","description":"- Schnitzel in Zwiebelsahne","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/","og_locale":"de_DE","og_type":"article","og_title":"Schnitzel in Zwiebelsahne","og_description":"- Schnitzel in Zwiebelsahne","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-07-23T09:10:25+00:00","article_modified_time":"2011-07-23T09:12:54+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Schnitzel in Zwiebelsahne","datePublished":"2011-07-23T09:10:25+00:00","dateModified":"2011-07-23T09:12:54+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/"},"wordCount":153,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Schnitzel","Zwiebel"],"articleSection":["Hauptgerichte","Schwein"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/","name":"Schnitzel in Zwiebelsahne","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-07-23T09:10:25+00:00","dateModified":"2011-07-23T09:12:54+00:00","description":"- Schnitzel in Zwiebelsahne","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-in-zwiebelsahne\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Schnitzel in Zwiebelsahne"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-zo","jetpack-related-posts":[{"id":2114,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/14\/kleine-schnitzel-in-chilikruste-mit-kartoffel-gurkensalat\/","url_meta":{"origin":2194,"position":0},"title":"Kleine Schnitzel in Chilikruste mit Kartoffel-Gurkensalat","author":"Steffen","date":"14. Juli 2011","format":false,"excerpt":"Zutaten 8 Schweiner\u00fcckenschnitzel (a 60 g) 3 EL Maismehl 1 Ei 50 Gramm Maischips 1\/2 TL Chiliflocken 3 Thymianzweige 2,5 EL \u00d6l 400 Gramm Kartoffeln (\u00fcberwiegend festkochend) 80 Gramm Zwiebelw\u00fcrfel 1 Bauerngurke 80 Gramm Rote Paprikaw\u00fcrfel 1 TL Scharfer Senf 100 ml Gem\u00fcsebr\u00fche 3 EL Obstessig 1 EL Oliven\u00f6l 1\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":[]},{"id":2208,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/schnitzel-nuggets-mit-dips\/","url_meta":{"origin":2194,"position":1},"title":"Schnitzel-Nuggets mit Dips","author":"Steffen","date":"23. Juli 2011","format":false,"excerpt":"Zutaten 150 Gramm Kirschtomaten 1 kleine Zwiebel 3 EL Geriebener Parmesan oder Gouda 2 EL Aiwar (pikante Paprikasauce; Glas) oder Ketchup Wei\u00dfer Pfeffer & Salz 1 Reife Avocado 1-2 EL Zitronensaft Cayennepfeffer 500 Gramm Schweineschnitzel 5-6 EL Paprika-Chips 4 EL Ger\u00f6stete Erdn\u00fcsse 3 EL Mehl 1 Ei 2-3 EL \u00d6l\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":[]},{"id":2155,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/gedunstetes-letschorindsschnitzel-mit-schupfnudeln\/","url_meta":{"origin":2194,"position":2},"title":"Ged\u00fcnstetes Letschorindsschnitzel mit Schupfnudeln","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 4 Rindsschnitzel a 180 g; vom Zapfen oder von der Rose 30 g \u00d6l 80 g Zwiebeln 80 g Speck 3 dl Brauner Fond; oder Wasser 1 EL Tomatenmark 1 TL Paprika 1 Knoblauchzehe; zerdr\u00fcckt 1 dl Weisswein Salz Pfeffer Letscho 300 g Paprikaschoten 150 g Zwiebeln 30 g\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":[]},{"id":2137,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/puszta-schnitzel-mit-pikantem-letscho-und-petersilienkartoffel\/","url_meta":{"origin":2194,"position":3},"title":"Puszta-Schnitzel mit pikantem Letscho und Petersilienkartoffel","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"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\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":[]},{"id":2161,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/schnitzel-pizza-vom-blech\/","url_meta":{"origin":2194,"position":4},"title":"Schnitzel-Pizza vom Blech","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 1 Zwiebel 2 Knoblauchzehen 150 Gramm Champignons 1 Dose (850 ml) Tomaten 2-3 EL Oliven\u00f6l Salz, schwarzer Pfeffer 2 P\u00e4ckchen \"Delikatess-Tomaten-So\u00dfe\" (f\u00fcr je 1\/4 l Fl\u00fcssigkeit) 1-2 TL Pizza-Gew\u00fcrz 8-10 Schweineschnitzel (\u00e0 150 g) 150 Gramm geriebener Parmesan-K\u00e4se 4 gro\u00dfe Scheiben (ca. 150 g) gekochter Schinken 500 Gramm Mozzarella-K\u00e4se\u2026","rel":"","context":"In "Pizza und Co."","block_context":{"text":"Pizza und Co.","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/pizza-und-co\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2163,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/tomaten-schnitzel-pfanne\/","url_meta":{"origin":2194,"position":5},"title":"Tomaten-Schnitzel-Pfanne","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 200 g Langkornreis 800 g Tomaten 600 g Schweineschnitzel 4 Zwiebel 4 Knoblauchzehe 4 EL \u00d6l 200 g Erbsen, tiefgefroren 4 l klare Br\u00fche (instant) 8 Stiele Basilikum Edels\u00fcsspaprika Salz Zitronenpfeffer (Gew\u00fcrzmischung) Zubereitung Reis in reichlich kochendem Salzwasser zugedeckt bei schwacher Hitze ca. 20 Minuten ausquellen lassen. Die Tomaten\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\/2194","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=2194"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2194\/revisions"}],"predecessor-version":[{"id":2197,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2194\/revisions\/2197"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}