{"id":2241,"date":"2021-09-19T18:58:24","date_gmt":"2021-09-19T15:58:24","guid":{"rendered":"http:\/\/andrestover.com\/?p=2241"},"modified":"2021-09-19T18:58:24","modified_gmt":"2021-09-19T15:58:24","slug":"wiener-schnitzel","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/wiener-schnitzel\/","title":{"rendered":"Wiener schnitzel (Viini \u0161nitsel)"},"content":{"rendered":"<p>\u00d5ige Wiener schnitzel valmistatakse vasikalihast, mida tambitakse, maitsestatakse, paneeritakse jahus, munas ja riivsaias ning mida praetakse kuldpruuniks. Kokaraamatutesse ilmus Viini \u0161nitsli retseptid 19 sajandi esimesel poolel. N\u00fc\u00fcdseks on Viini \u0161nitsel muutunud \u00fcheks enim pakutavaks pearoaks pajudes pubides ning restoranides. Lisaks asikalihale valmistatakse seda t\u00e4na sageli ka kanast ning sealihast. Parimat Viini \u0161nitslit Tartus pakutakse kesklinna restoranis M\u00fcnchen, k\u00e4in seda aegajalt seal ikka nautimas. S\u00f5brad v\u00f5ivad seda ka minult tellida kui on sobiv juhus. Hea Viini \u0161nitsli valmistamiseks on oluline, et riivsaia ei pressitaks tihedalt liha vastu, vaid see oleks pigem selline kohev ja kergesti lahtu tulev. Igal juhul tasub proovida seda ise valmistada.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2245\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog1.jpg\" alt=\"\" width=\"1165\" height=\"874\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog1.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog1-300x225.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog1-768x576.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog1-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 30 min<\/span><br \/>\n<span style=\"color: #ff0000;\">Tase: keskmine<\/span><br \/>\n<span style=\"color: #ff0000;\">Kogus: kahele<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br \/>\nKaks sea v\u00e4lisfilee l\u00f5iku, l\u00f5igatuna umbes 2,5 cm paksuselt<br \/>\njahu<br \/>\nriivsai<br \/>\n2 muna<br \/>\nsearasva, selitatud v\u00f5id v\u00f5i toidu\u00f5li praadimiseks<br \/>\nsoola ja musta pipart maitsestamiseks<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br \/>\n1. L\u00f5ika sea sisefilee k\u00fcljest kaks 2,5 cm paksust viilu<br \/>\n2. Aseta liha toidukile vahele ja tambi korralikult \u00f5hukeseks. Lihat\u00fckk muutub umbes 3-4 mm paksuseks ja umbes 3 korda laiemaks<br \/>\n3. Aseta liha l\u00f5ikelauale ja maitsesta musta pipra ja soolaga<br \/>\n4. Aseta kahele erinevale taldrikule jahu ja riivsai, \u00fchte kaussi klopi lahti munad<br \/>\n5. Aja pannil rasvaine kuumaks, paneeri liha algul jahus, seej\u00e4rel munas ning riivsaias. \u00c4ra riivsaia v\u00e4ga kinni patsuta, kohevamana on see parem<br \/>\n6. Aseta \u0161nitsel pannile ja prae kuni kuldpruun, seej\u00e4rel keera k\u00fclge ja prae teiselt poolt pruuniks. \u00c4ra mingil juhul praadimise ajal mitu korda lihal k\u00fclge vaheta<br \/>\n7. Serveeri sidruniviilu, toorsalati, praekartulite, kartulisalati v\u00f5i seenekastmega.<br \/>\n8. S\u00f6\u00f6mise ajal pigista kindlasti lihale peale sidrunimahla.<br \/>\nValmis!!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2243\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog2.jpg\" alt=\"\" width=\"1165\" height=\"874\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog2.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog2-300x225.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog2-768x576.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2021\/09\/Wienerschnitzel_blog2-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-2241\" data-postid=\"2241\" class=\"themify_builder_content themify_builder_content-2241 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>\u00d5ige Wiener schnitzel valmistatakse vasikalihast, mida tambitakse, maitsestatakse, paneeritakse jahus, munas ja riivsaias ning mida praetakse kuldpruuniks. Kokaraamatutesse ilmus Viini \u0161nitsli retseptid 19 sajandi esimesel poolel. N\u00fc\u00fcdseks on Viini \u0161nitsel muutunud \u00fcheks enim pakutavaks pearoaks pajudes pubides ning restoranides. Lisaks asikalihale valmistatakse seda t\u00e4na sageli ka kanast ning sealihast. Parimat Viini \u0161nitslit Tartus pakutakse kesklinna [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2244,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,321],"tags":[594],"class_list":["post-2241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-sealiha","tag-austria","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\/2241","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=2241"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2241\/revisions"}],"predecessor-version":[{"id":2248,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2241\/revisions\/2248"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2244"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}