{"id":8198,"date":"2007-12-09T23:50:32","date_gmt":"2007-12-09T22:50:32","guid":{"rendered":"http:\/\/adamczewscy.nowy-swiat.pl\/?p=111"},"modified":"2007-12-09T23:50:32","modified_gmt":"2007-12-09T22:50:32","slug":"sznycle-cielece","status":"publish","type":"post","link":"https:\/\/blog.polityka.pl\/adamczewski\/2007\/12\/09\/sznycle-cielece\/","title":{"rendered":"Sznycle ciel\u0119ce"},"content":{"rendered":"<p><em>4 cienkie, lecz spore plastry ciel\u0119ciny z szynki, 2 \u0142y\u017cki m\u0105ki, 2 jaja, 3-4 \u0142y\u017cki tartej bu\u0142ki, s\u00f3l, 4 \u0142y\u017cki oliwy lub dobrego oleju i \u0142y\u017cka mas\u0142a do sma\u017cenia<\/em><\/p>\n<p>1. Mi\u0119so nakry\u0107 foli\u0105 do \u017cywno\u015bci, zbi\u0107 dok\u0142adnie i do\u015b\u0107 cienko t\u0142uczkiem do mi\u0119sa i posoli\u0107.<br \/>\n2. Posypa\u0107 je lekko m\u0105k\u0105, po czym macza\u0107 w rozbitych jajkach i w tartej bu\u0142ce. Lekko docisn\u0105\u0107 d\u0142oni\u0105 panierk\u0119.<br \/>\n3. Rozgrza\u0107 oliw\u0119 lub olej i mas\u0142o i sma\u017cy\u0107 sznycle na z\u0142oto, mniej wi\u0119cej po 3-4 minuty z ka\u017cdej strony.<\/p>\n<p>Sznycle, przyrz\u0105dzane od dawna w naszej kuchni, pochodz\u0105 z kuchni austriackiej, kt\u00f3ra, co oczywiste, mia\u0142a wielki wp\u0142yw na polsk\u0105, zw\u0142aszcza na terenach austriackiego zaboru.<br \/>\nDobre sznycle powinny by\u0107 chrupi\u0105ce, z\u0142ociste i nie nas\u0105czone t\u0142uszczem, cho\u0107 sma\u017cy si\u0119 je na sporej ilo\u015bci gor\u0105cego oleju z mas\u0142em. Jada si\u0119 je gor\u0105ce, z dodatkiem zielonej sa\u0142aty lub jakiejkolwiek orze\u017awiaj\u0105cej sur\u00f3wki, a tak\u017ce z bor\u00f3wkami czy \u017curawin\u0105 do mi\u0119sa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 cienkie, lecz spore plastry ciel\u0119ciny z szynki, 2 \u0142y\u017cki m\u0105ki, 2 jaja, 3-4 \u0142y\u017cki tartej bu\u0142ki, s\u00f3l, 4 \u0142y\u017cki oliwy lub dobrego oleju i \u0142y\u017cka mas\u0142a do sma\u017cenia 1. Mi\u0119so nakry\u0107 foli\u0105 do \u017cywno\u015bci, zbi\u0107 dok\u0142adnie i do\u015b\u0107 cienko t\u0142uczkiem do mi\u0119sa i posoli\u0107. 2. Posypa\u0107 je lekko m\u0105k\u0105, po czym macza\u0107 w rozbitych [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/8198"}],"collection":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/comments?post=8198"}],"version-history":[{"count":0,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/8198\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/media?parent=8198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/categories?post=8198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/tags?post=8198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}