Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "cc8bbe41807343b2b7a69a495d7a546a",
    "updated": "2025-04-23T10:56:32.901Z",
    "title": "Schnitzel",
    "subtitle": "Keto Option",
    "description": "This schnitzel recipe brings back fond memories of traveling in Germany.  Enjoying schnitzel amidst the beautiful scenery of Fussen was a true highlight. Whether you prefer the pork version (Schweine Schnitzel) or the veal version (Wiener Schnitzel), this recipe will guide you through creating a delicious meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless pork chops or veal cutlets",
          "fine sea salt and ground black pepper",
          "eggs",
          "powdered parmesan cheese (or pork dust if dairy-free)",
          "coconut oil or avocado oil, for frying, plus more if needed"
        ]
      },
      {
        "section": "for serving",
        "ingredients": [
          "lemon, sliced into wedges",
          "chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they are 1/4 inch thick.",
      "Lightly season both sides of the chops with salt and pepper.",
      "Lightly beat the eggs in a shallow bowl.",
      "Divide the Parmesan cheese between two bowls to create a breading station for dipping the chops (dry, wet, dry).",
      "Coat each chop thoroughly by dipping it in the first bowl of Parmesan, then the eggs, and finally the second bowl of Parmesan, ensuring all sides and edges are covered.",
      "Repeat the breading process for the remaining chops.",
      "Heat the oil in a large cast-iron skillet to approximately 330°F.",
      "Once hot, add the schnitzel two at a time and fry for 2 to 3 minutes per side, until golden brown.",
      "Briefly transfer the cooked schnitzel to a plate lined with paper towels to drain excess oil.",
      "If necessary, add more oil to the skillet to maintain a depth of about 1 inch before frying the next batch.",
      "Serve the schnitzel immediately, garnished with lemon wedges and sprinkled with fresh parsley.",
      "Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes, or until heated through."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Tip for busy families:  Have your butcher tenderize and pound the chops thin. This will streamline the cooking process, leaving you to simply bread and fry them for a quick and delicious meal."
  }
]