{"id":946,"date":"2012-05-14T23:43:15","date_gmt":"2012-05-15T03:43:15","guid":{"rendered":"http:\/\/pappp.net\/?p=946"},"modified":"2012-05-14T23:43:15","modified_gmt":"2012-05-15T03:43:15","slug":"schwein-schnitzel","status":"publish","type":"post","link":"https:\/\/pappp.net\/?p=946","title":{"rendered":"Schwein Schnitzel"},"content":{"rendered":"<p><a href=\"https:\/\/pappp.net\/wp-content\/uploads\/2012\/05\/SchweinSchnitzel.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/pappp.net\/wp-content\/uploads\/2012\/05\/SchweinSchnitzel-1024x768.jpg\" alt=\"Schwein Schnitzel with Green Beans and Potatoes\" title=\"Schwein Schnitzel\" width=\"640\" height=\"480\" class=\"alignleft size-large wp-image-947\" srcset=\"https:\/\/pappp.net\/wp-content\/uploads\/2012\/05\/SchweinSchnitzel-1024x768.jpg 1024w, https:\/\/pappp.net\/wp-content\/uploads\/2012\/05\/SchweinSchnitzel-300x225.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><br \/>\nI think I picked up the affection for Schnitzel a couple summers ago when I was in Vienna, but I&#8217;ve wanted and made it a couple times lately, and this round came out reasonably photogenic.  This is pretty classic Weiner Schnitzel style with pork, pounded out, dredged in flour with a bit of salt, pepper, and garlic powder, washed in beaten egg and milk, breaded in crumbs with paprika, and pan fried in oil with a pad of butter.  <\/p>\n<p>There is nothing about this that is healthy, it makes a terrible mess of the kitchen, and I still haven&#8217;t quite perfected the process (too dark or a little bit of sogginess on the underside of the breading or&#8230;), but the pounding and the breading makes for excellent texture, and it is terribly satisfying. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>I think I picked up the affection for Schnitzel a couple summers ago when I was in Vienna, but I&#8217;ve wanted and made it a couple times lately, and this round came out reasonably photogenic. This is pretty classic Weiner &hellip; <a href=\"https:\/\/pappp.net\/?p=946\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-946","post","type-post","status-publish","format-standard","hentry","category-foodblogging"],"_links":{"self":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=946"}],"version-history":[{"count":0,"href":"https:\/\/pappp.net\/index.php?rest_route=\/wp\/v2\/posts\/946\/revisions"}],"wp:attachment":[{"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pappp.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}