{"id":4086,"date":"2023-08-03T08:39:51","date_gmt":"2023-08-03T07:39:51","guid":{"rendered":"https:\/\/rezepte.tarnold.org\/?p=4086"},"modified":"2023-08-03T08:39:51","modified_gmt":"2023-08-03T07:39:51","slug":"huehnerbrust-piccata","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=4086","title":{"rendered":"H\u00fchnerbrust-Piccata"},"content":{"rendered":"<p><em>Kylling piccata<\/em> (<a href=\"https:\/\/www.aftenposten.no\/amagasinet\/i\/bgwkwe\/kylling-piccata\" target=\"_blank\" rel=\"noopener\">A-Magasinet 21. juli 2023<\/a>).<\/p>\n<div id=\"attachment_4087\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2023\/08\/Huehnerbrust-Piccata.png\"><img aria-describedby=\"caption-attachment-4087\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2023\/08\/Huehnerbrust-Piccata.png\" alt=\"H\u00fchnerbrust-Piccata\" width=\"250\" height=\"165\" class=\"size-full wp-image-4087\" \/><\/a><p id=\"caption-attachment-4087\" class=\"wp-caption-text\">H\u00fchnerbrust-Piccata<\/p><\/div>\n<p><strong>Zutaten (4 Portionen):<\/strong><br \/>\n800 g kyllingbryst<br \/>\n2 ts salt<br \/>\n1 ts pepper<br \/>\n4 ss hvetemel<br \/>\n4 ss olivenolje\/sm\u00f8r<br \/>\n2 sjalottl\u00f8k, finhakket<br \/>\n3 fedd hvitl\u00f8k<br \/>\n2 ss bladpersille, hakket<br \/>\n4 ss kapers<br \/>\n2 dl hvitvin<br \/>\n2 dl kyllingkraft<br \/>\n1 sitron, saften<br \/>\n100-150 g sm\u00f8r til montering (vispe inn til slutt)<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Ha alt klart, hakket og porsjonert (mise en place).<\/li>\n<li>Legg kyllingfiletene p\u00e5 en skj\u00e6refj\u00f8l og skj\u00e6r dem i to, eller snitt nesten igjennom, og brett ut til du f\u00e5r et stort stykke. Bank skivene litt flatere.<\/>\n<li>Salte, pepre, og vend i mel.<\/li>\n<li>Brun p\u00e5 litt over middels varme p\u00e5 begge sider, til s\u00e5 vidt gjennomstekt.<\/li>\n<li>Ta ut, og legg til side p\u00e5 en forvarmet tallerken.<\/li>\n<\/ul>\n<ul>\n<li>Ha litt av sm\u00f8ret i pannen og tilsett sjalottl\u00f8k og hvitl\u00f8k.<\/li>\n<li>Fres forsiktig til l\u00f8ken blir glassaktig.<\/li>\n<li>Ha i persille og kapers, skru opp varmen, og hell p\u00e5 hvitvin.<\/li>\n<li>La det koke helt inn f\u00f8r du har i kyllingkraft. La den koke inn til halvparten f\u00f8r du monterer (visper inn) resten av sm\u00f8ret. Ha i sitronsaft mens du visper.<\/li>\n<li>Fordel sausen over kyllingen.<\/li>\n<\/ul>\n<p>Server med ferskt br\u00f8d, potetmos eller pasta, og en enkel salat ved siden av.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania &amp; Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kylling piccata (A-Magasinet 21. juli 2023). Zutaten (4 Portionen): 800 g kyllingbryst 2 ts salt 1 ts pepper 4 ss hvetemel 4 ss olivenolje\/sm\u00f8r 2 sjalottl\u00f8k, finhakket 3 fedd hvitl\u00f8k 2 ss bladpersille, hakket 4 ss kapers 2 dl hvitvin 2 dl kyllingkraft 1 sitron, saften 100-150 g sm\u00f8r til montering (vispe inn til slutt) &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=4086\" class=\"more-link\">Continue reading &lsquo;H\u00fchnerbrust-Piccata&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[174,285,5,589,211,18,136,120,121,203,332,830,10,131],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4086"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4086"}],"version-history":[{"count":1,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4086\/revisions"}],"predecessor-version":[{"id":4088,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/4086\/revisions\/4088"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}