http:\/\/gereonskeukenthuis.nl\/blog\/wp-content\/uploads\/2017\/09\/20377252_1825369084170447_1798029823008833536_n.mp4<\/a><\/video><\/div>\nNodig:<\/p>\n
4 ribkarbonades
\n1 ei
\n2 el bloem
\n2 tl piment\u00f3n de la Vera
\nzout en peper
\npaneermeel
\nolie
\ngehakte peterselie
\n3 tenen knoflook<\/span><\/p>\n\n
Bereiding:<\/p>\n
Meng 2 eetlepels bloem, 1 theelepel pimenton peper en zout op een bord door elkaar en haal de karbonades erdoor. Klop het ei los en haal het vlees erdoor. Paneer de chuletas. Verhit olie in een pan en bak de karbonades om en om aan. Hak de peterselie fijn en de knoflooktenen in stukjes. Haal het vlees uit de pan en giet de overtollige olie weg. Fruit kort een theelepel piment\u00f3n de la Vera, peterselie en knoflook aan en garneer de karbonaadjes hiermee. Serveer de chuletas direct met deze garnituur.<\/p>\n
\u00a1Buen provecho!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Karbonaadjes a la Madrile\u00f1a, chuletas de cerdo in een krokant korstje. Zouden de Habsburgers hierop patent hebben? Immers ook in Wenen en Milaan wordt er wat af gepaneerd en niet alleen karbonades, maar ook schnitzels, scaloppine of escalopes. In Spanje meestal gemaakt van varkensvlees of speenvarken. Bij een slager in Oud West koop ik regelmatig … <\/p>\n
Lees verder “Karbonaadjes a la Madrile\u00f1a.”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[66,71,74,58,47,3,104,6,28,11],"tags":[],"class_list":["post-3808","post","type-post","status-publish","format-standard","hentry","category-ambachtelijk","category-city-flavours","category-cooking-vibes","category-easy","category-gereons-keuken-en-route","category-hoofdgerechten","category-spanje","category-terroirgerechten","category-vlees","category-wijn-en-gerecht"],"yoast_head":"\nKarbonaadjes a la Madrile\u00f1a. - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Karbonaadjes a la Madrile\u00f1a, chuletas de cerdo in een krokant korstje. 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