{"id":512,"date":"2006-06-02T02:08:11","date_gmt":"2006-06-02T02:08:11","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=512"},"modified":"2012-01-23T18:26:05","modified_gmt":"2012-01-23T17:26:05","slug":"escalope-de-veau-a-la-parmigiana","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/escalope-de-veau-a-la-parmigiana\/","title":{"rendered":"Escalope de veau \u00e0 la parmigiana"},"content":{"rendered":"<ul>\n<li>4 fines escalopes de veau de 150 g chacune<\/li>\n<li>une tranche de jambon blanc aux herbes<\/li>\n<li>50 g de parmesan fra\u00eechement r\u00e2p\u00e9<\/li>\n<li>3 c \u00e0 s d\u2019huile<\/li>\n<li>\u00bd bouquet de persil hach\u00e9<\/li>\n<li>20 g de farine<\/li>\n<li>25 cl de bouillon de volaille<\/li>\n<li>sel &amp; poivre du moulin<\/li>\n<\/ul>\n<p>Aplatissez les escalopes pour qu\u2019elles soient bien fines.<\/p>\n<p>D\u00e9posez la farine dans une assiette creuse et passez-y les escalopes des deux c\u00f4t\u00e9s.<\/p>\n<p>Faites cuire les escalopes \u00e0 la po\u00eale dans l\u2019huile chaude, trois minutes de chaque c\u00f4t\u00e9. Posez par-dessus la tranche de jambon aux herbes d\u00e9taill\u00e9e en petits d\u00e9s et le persil hach\u00e9.<\/p>\n<p>Saupoudrez de parmesan r\u00e2p\u00e9, ajoutez le bouillon de volaille, couvrez la po\u00eale et laissez mijoter cinq minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 fines escalopes de veau de 150 g chacune une tranche de jambon blanc aux herbes 50 g de parmesan fra\u00eechement r\u00e2p\u00e9 3 c \u00e0 s d\u2019huile \u00bd&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/escalope-de-veau-a-la-parmigiana\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[447,65,85,463],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-viandes","tag-bouillon","tag-jambon","tag-parmesan","tag-veau"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}