{"id":10380,"date":"2024-10-27T20:07:17","date_gmt":"2024-10-27T18:07:17","guid":{"rendered":"https:\/\/andrestover.com\/?p=10380"},"modified":"2024-10-27T20:07:18","modified_gmt":"2024-10-27T18:07:18","slug":"chicken-parmigiana","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicken-parmigiana\/","title":{"rendered":"Parmesani kana"},"content":{"rendered":"\n

Seda toitu ei saa pidada otseselt Itaalia roaks, kuigi seda v\u00f5ib ilmselt leida ka Itaalias. Itaallased valmistavad sarnaselt imemaitsvat bakla\u017eaani v\u00f5i suvik\u00f5rvitsat, mida v\u00f5ib ka siit blogist leida parmigiana di melanzane v\u00f5i zucchine di melanzane nime alt. Seda toitu v\u00f5ib ilmselt kindlasti siduda Itaallastega ja nende maadega, kus elab rohkem Itaaliast p\u00e4rit elanikke. Mulle r\u00e4\u00e4kis sellest toidust mu s\u00f5ber, kes elas Austraalias, ja seostas seda Austraaliaga. Seda see toit ka on, see on \u00fcks enimlevinumaid roogasid Austraalia restoranides ja pubides. Kohalikud kutsuvad seda rooga parmi v\u00f5i parmy v\u00f5i ka parma.
Selle toidu tegemine v\u00f5tab natuke aega, aga tulemus on selline, mis meeldib enamikele s\u00f6\u00f6jatest.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Umbes 1 tund 20 minutit
Tase: Pigem lihtne
Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Kaks kanafileed l\u00f5igatud laiupidi pooleks
Umbes 50 g riivsaia
2-3 spl jahu
100 g riivitud parmesani
Soola ja musta pipart maitsestamiseks
150 g mozzarellat
Toidu\u00f5li praadimiseks
2 muna paneerimiseks<\/p>\n\n\n\n

Tomatikastme jaoks:<\/em>
\u00dcks 400 ml purustatud tomatite konserv
\u00dcks keskmine sibul peeneks hakitult
5-6 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult
Peot\u00e4is basiilikut, peeneks hakitult
Meresoola ja musta pipart maitsestamiseks
2-3 spl oliivi\u00f5li<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Kastme valmistamiseks haki sibul ja k\u00fc\u00fcslauk ning pruunista paari minuti jooksul pannil. Lisa tomatikonserv ja basiilik. Maitsesta meresoola ja musta pipraga. Lase umbes 20 minutit haududa.<\/li>\n\n\n\n
  2. Kana valmistamiseks l\u00f5ika kanafilee laiupidi kaheks \u00f5hukeseks t\u00fckiks, tambi toidukile vahel veidi \u00f5rnemaks, maitsesta soola ja pipraga.<\/li>\n\n\n\n
  3. Paneeri kanat\u00fckke algul jahus, seej\u00e4rel lahtiklopitud munas, lisa riivsaiale pool riivitud parmesanist ning sega \u00fchtlaseks ja paneeri liha selles segus.<\/li>\n\n\n\n
  4. Prae paneeritud lihat\u00fckke toidu\u00f5lis m\u00f5lemilt poolt keskmisel kuumusel kuldpruuniks.<\/li>\n\n\n\n
  5. T\u00f5sta ahjuvormi paar spl tomatikastet, aseta tomatikastmele praetud kanat\u00fckid ning kata \u00fclej\u00e4\u00e4nud tomatikastmega.<\/li>\n\n\n\n
  6. Raputa kanat\u00fckid \u00fcle j\u00e4relej\u00e4\u00e4nud parmesaniga ning l\u00f5ika peale \u00fcks viil mozzarellat.<\/li>\n\n\n\n
  7. K\u00fcpseta kana 180 kraadi juures praeahjus kuni mozzarella hakkab m\u00f5nest kohast pruunikamaks t\u00f5mbuma. Aega kulub selleks umbes 5 minutit, olenevalt ahjust v\u00f5ib veidi kauem aega kuluda.
    Serveeri ahjukartulitega.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Seda toitu ei saa pidada otseselt Itaalia roaks, kuigi seda v\u00f5ib ilmselt leida ka Itaalias. Itaallased valmistavad sarnaselt imemaitsvat bakla\u017eaani v\u00f5i suvik\u00f5rvitsat, mida v\u00f5ib ka siit blogist leida parmigiana di melanzane v\u00f5i zucchine di melanzane nime alt. Seda toitu v\u00f5ib ilmselt kindlasti siduda Itaallastega ja nende maadega, kus elab rohkem Itaaliast p\u00e4rit elanikke. Mulle r\u00e4\u00e4kis […]<\/p>\n","protected":false},"author":1,"featured_media":10383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[718,457,42,35,85,34,339],"class_list":["post-10380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-australia","tag-basil","tag-kana","tag-itaalia","tag-mozzarella","tag-parmesan","tag-tomato","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10380"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10380\/revisions"}],"predecessor-version":[{"id":10403,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10380\/revisions\/10403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10383"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}