{"id":5641,"date":"2016-01-17T17:46:36","date_gmt":"2016-01-17T15:46:36","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5641"},"modified":"2016-01-17T19:06:58","modified_gmt":"2016-01-17T17:06:58","slug":"viedensky-rezen-wiener-schnitzel","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5641","title":{"rendered":"Viedensk\u00fd reze\u0148 – wiener schnitzel"},"content":{"rendered":"

\"viedensky<\/a>Niekto si povie..no Boze, co je na tomto rezni take zvlastne, oproti tym beznym vyprazanym reznom. Prvym rozdielom je to, ze sa zasadne robieva z telacieho stehna. Plat masa sa rozklepe na tenucko. Po vyprazeni je potom snicel na cely tanier.\u00a0 No…teraz som si uvedomila, ze ja vlastne to maso rozrezem, Dobry Manzel, netrva na tradicnom podavani a mne sa mensie kusky masa pohodlnejsie obaluju.
\nDalsim rozdielom je to, ze sa ma vyprazat v masle. Kym som nemala moznost vyprazat v prepustenom masle , co je vlastne len maslovy tuk, bez vody, ktore maslo obsahuje (je to vlastne to ghee), tak som vyprazala v masle, zmiesanom s olejom.\u00a0 Vyprazat na beznom masle si celkom neviem predstavit, musi to strasne prepalovat. No a viedenske rezne sa podavaju vzdy s citronom, alebo limetou, aby sa postriekali po povrchu stavou.
\nRaz som videla podavat viedenske rezne s ryzou a kompotom. Ten pohlad mnou nesmierne otriasol, ale ked som to rozoberala s pani, ktora zije vo Viedni, tak mi povedala, ze skutocne sa tak v niektorych restauraciach podava, ale objednavaju si to tak vacsinou len naturalizovany obyvatelia Rakuska. Moderna doba priniesla do nasich kuchyn hranolky a v Mnichove sa viedenaky podavaju s nimi a predpokladam, ze je to uz vseobecne prijata priloha. Ale petrzlenove zemiaciky sa nedaju podla mna nahradit nicim. Tak.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 10 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Telacie platky zo stehna
\nsol, cerstvo mlete korenie
\nmuka + rozslahane vajce + struhanka
\nprepustene maslo na vyprazanie (alebo bezne maslo + olej)<\/p>\n

Postup<\/h2>\n

Postup je fakt jednoduchu….telacie rozklepeme na tenko.<\/p>\n

\"wiener<\/a>
\nOsolime, posypeme cerstvo drvenym korenim a to korenie zlahka zatlacime do masa.
\nObalime v trojobale muka + rozslahane vajicko + struhanka.
\nNa panvici rozohrejeme\u00a0 prepustene maslo a na rychlo rezen vyprazime najprv z obidvoch stran, na vyssom stupni. Potom stiahneme a vyprazime do zlata z obidvoch stran.
\nKedze je to vyklepane na tenko, vyprazanie netrva dlho….maximalne 10 minut. Ale po vyprazeni trochu ochutnajte….aj telacina mava obcas svoje caro.
\nAko som pisala v uvode, pri podavani dbajte na to, aby tam boli kusky citrona, alebo limetky….alebo vlastne….raz to vyskusajte s tou stavou a ked Vam to nebude chutit, tak to jednoducho vynechajte.
\nKazdemu rakusanovi to bude urcite jedno.<\/p>\n","protected":false},"excerpt":{"rendered":"

Niekto si povie..no Boze, co je na tomto rezni take zvlastne, oproti tym beznym vyprazanym reznom. Prvym rozdielom je to, ze sa zasadne robieva z telacieho stehna. Plat masa sa rozklepe na tenucko. Po vyprazeni je potom snicel na cely tanier.\u00a0 No…teraz som si uvedomila, ze ja vlastne to maso rozrezem, Dobry Manzel, netrva na […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,24],"tags":[],"class_list":["post-5641","post","type-post","status-publish","format-standard","hentry","category-hovadzie-maso","category-telacie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1sZ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5641"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5641\/revisions"}],"predecessor-version":[{"id":5645,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5641\/revisions\/5645"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}