Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
    - 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 : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7dee0c1be665445a98d03f17e570e6d5",
    "updated": "2025-05-18T16:23:21.049Z",
    "title": "Donkasu",
    "subtitle": "Crispy Pork Escalope",
    "description": "Korean and Japanese cuisines share many similarities, and donkasu is a great example of this. Derived from the Japanese tonkatsu, this hot and crispy breaded pork escalope is served with a rich brown sauce resembling a thicker version of Worcestershire sauce. I first enjoyed this dish during a summer in Jeju, where I lived with my cousin Jisoo. She was about 12 years old and made this for me one morning for breakfast.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 150g pork escalopes",
          "egg, beaten",
          "plain flour",
          "panko breadcrumbs",
          "salt",
          "ground white pepper",
          "vegetable oil"
        ]
      },
      {
        "section": "SAUCE",
        "ingredients": [
          "tomato ketchup",
          "caster sugar",
          "apple vinegar",
          "regular soy sauce",
          "garlic cloves, minced",
          "apple, puréed"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "white cabbage, shredded",
          "cooked short-grain rice"
        ]
      }
    ],
    "instructions": [
      "To prepare the sauce, combine all ingredients in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 5-6 minutes until the sauce thickens and coats the back of a wooden spoon.",
      "Remove the sauce from heat and set it aside.",
      "Use a rolling pin to gently pound the pork escalopes until they are about 1cm (1 inch) thick.",
      "Pour the beaten egg onto a large plate.",
      "Spread the flour evenly on a separate plate, and do the same with the breadcrumbs on a third plate.",
      "Season both sides of the pork escalopes with salt and pepper.",
      "Dip one escalope into the flour, coating both sides evenly.",
      "Shake off any excess flour, then dip the escalope into the beaten egg, followed by the breadcrumbs. Press the breadcrumbs gently onto the escalope to ensure they adhere well.",
      "Repeat this process with the second escalope.",
      "Heat the vegetable oil in a large frying pan over medium heat until a few breadcrumbs dropped in begin to bubble.",
      "Carefully place the pork escalopes in the pan, working in batches if needed to avoid overcrowding. Fry for 6-8 minutes, turning carefully halfway through, until golden brown on all sides.",
      "Remove the escalopes from the pan and transfer them to a plate lined with kitchen paper to absorb excess oil. Let them rest for 2 minutes.",
      "To serve, warm the sauce gently and spoon the cooked rice into bowls.",
      "Cut the escalopes diagonally into 1cm (½-inch) pieces by pressing the knife straight down to avoid dislodging the crispy coating. Arrange the pieces over the rice.",
      "Drizzle the sauce over the escalope pieces and serve with shredded cabbage on the side."
    ],
    "notes_ingredients": "Panko breadcrumbs are available in most Asian supermarkets or online. If unavailable, regular dried breadcrumbs can be used, although the texture won’t be quite as crispy.",
    "notes_instructions": null
  }
]