{"id":976,"date":"2011-04-25T05:24:43","date_gmt":"2011-04-25T05:24:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=976"},"modified":"2011-04-25T05:24:43","modified_gmt":"2011-04-25T05:24:43","slug":"parmesan-hahnchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/parmesan-hahnchen\/","title":{"rendered":"Parmesan-H\u00e4hnchen"},"content":{"rendered":"

Zutaten:<\/b>
\n4 El geriebener Parmesan
\n2 El Mehl
\n1 Tl Cayennepfeffer
\n1 Tl edels\u00fc\u00dfes Paprikapulver
\nSalz
\nschwarzer Pfeffer
\n1 gro\u00dfes Ei
\n4 H\u00e4hnchenbr\u00fcste ohne Haut und Knochen
\n1El \u00d6l
\n75 g weiche Butter
\n2 Knoblauchzehen, durchgepresst
\n2 El gehackte Petersilie
\n8 Scheiben Baguette<\/p>\n

\nZubereitung: <\/b>Backofen auf 220 \u00b0C vorheizen. Parmesan, Mehl und Gew\u00fcrze auf einem Teller gut vermischen. Ei verquirlen. H\u00e4hnchenbr\u00fcste zuerst im verquirlten Ei, dann in der Parmesan-Gew\u00fcrzmischung wenden. \u00dcbersch\u00fcssige Panade abklopfen. Backblech mit \u00d6l bepinseln. H\u00e4hnchenbr\u00fcste auf das Blech legen und ca. 15 Minuten im Backofen br\u00e4unen. Butter mit Knoblauch, Petersilie, Salz und Pfeffer verquirlen. Brotscheiben damit bestreichen. H\u00e4hnchenbr\u00fcste wenden und mit der restlichen Panade bestreuen. Brotscheiben mit auf das Blech legen und die H\u00e4hnchenbr\u00fcste 10 Minuten weiterbr\u00e4unen. Hei\u00df servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 4 El geriebener Parmesan 2 El Mehl 1 Tl Cayennepfeffer 1 Tl edels\u00fc\u00dfes Paprikapulver Salz schwarzer Pfeffer 1 gro\u00dfes Ei 4 H\u00e4hnchenbr\u00fcste ohne Haut und Knochen 1El \u00d6l 75 g weiche Butter 2 Knoblauchzehen, durchgepresst 2 El gehackte Petersilie 8 Scheiben Baguette Zubereitung: Backofen auf 220 \u00b0C vorheizen. Parmesan, Mehl und Gew\u00fcrze auf einem … <\/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":[43,6],"tags":[76,237],"class_list":["post-976","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","tag-parmesan","item-wrap"],"yoast_head":"\nParmesan-H\u00e4hnchen<\/title>\n<meta name=\"description\" content=\"- Parmesan-H\u00e4hnchen\" \/>\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\/04\/25\/parmesan-hahnchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parmesan-H\u00e4hnchen\" \/>\n<meta property=\"og:description\" content=\"- Parmesan-H\u00e4hnchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/parmesan-hahnchen\/\" \/>\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=\"2011-04-25T05:24:43+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\\\/04\\\/25\\\/parmesan-hahnchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Parmesan-H\u00e4hnchen\",\"datePublished\":\"2011-04-25T05:24:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/\"},\"wordCount\":128,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Huhn\",\"Parmesan\"],\"articleSection\":[\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/\",\"name\":\"Parmesan-H\u00e4hnchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-25T05:24:43+00:00\",\"description\":\"- Parmesan-H\u00e4hnchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/parmesan-hahnchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Parmesan-H\u00e4hnchen\"}]},{\"@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 - 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