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": "c6e34dbf7ab7472aa5eabc97bc95aac4",
    "updated": "2025-04-25T14:01:57.754Z",
    "title": "Chicken parmesan with simple red sauce",
    "subtitle": "An allergy-friendly twist on a beloved classic.",
    "description": "Chicken Parmesan is a staple of Italian-American cuisine. This dish is loved by many, and even when prepared poorly, it often remains enjoyable. However, traditional recipes can be heavy on allergens such as eggs, wheat, cheese, and butter. This version is designed to be allergy-friendly.",
    "ingredients": [
      {
        "section": "SIMPLE RED SAUCE",
        "ingredients": [
          "(28-ounce) can crushed tomatoes",
          "olive oil",
          "garlic, finely minced  or pressed ",
          "chopped fresh basil",
          "shredded daiya vegan mozzarella",
          "cornstarch  or tapioca starch ",
          "gluten-free breadcrumbs (i prefer ener-g)",
          "salt and freshly ground pepper",
          "dried oregano",
          "rice milk",
          "olive oil"
        ]
      },
      {
        "section": "For the chicken",
        "ingredients": [
          "(4-ounce) chicken cutlets, 1/4 inch thick",
          "shredded daiya vegan mozzarella",
          "fresh basil for garnish"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 450°F.",
      "To prepare the sauce, combine all listed ingredients in a heavy pan over medium heat. Bring to a simmer and cook for 5 minutes, stirring frequently. Set aside.",
      "Pour the cornstarch into a shallow bowl and set aside. In another shallow bowl, mix the breadcrumbs with some salt and pepper and the oregano; set aside. Pour the rice milk into a third shallow bowl. Gradually whisk in 4 tablespoons of olive oil, one tablespoon at a time, until a creamy emulsion is formed.",
      "Coat one chicken cutlet in the cornstarch, ensuring both sides are covered. Shake off the excess cornstarch, dip it in the rice milk mixture, then coat it in the breadcrumbs. Set aside and repeat with the remaining cutlets.",
      "Heat 1 tablespoon of olive oil in a large heavy pan over medium-high heat until it starts to shimmer. Add the coated cutlets and cook for 2 minutes. Then add the remaining tablespoon of olive oil, flip the chicken, and cook for another 2 minutes. Transfer the cutlets to a nonstick baking pan, spray the tops lightly with cooking spray, and bake for 5 minutes.",
      "While the chicken is baking, rewarm the sauce over medium heat. Once the baking time is complete, flip the chicken cutlets, top each with 2 tablespoons of the sauce, sprinkle the vegan mozzarella evenly over them, and return to the oven to bake for an additional 8 minutes, or until the cheese is melted and bubbling. Serve garnished with fresh basil leaves."
    ],
    "notes_ingredients": "None",
    "notes_instructions": "None"
  }
]