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": "c7184cada56948dba5127fcada6a0edf",
    "updated": "2025-04-24T12:57:28.310Z",
    "title": "Valdostana Cutlet",
    "subtitle": "Cotoletta Valdostana",
    "description": "This Valdostana Cutlet recipe offers a delicious take on a classic dish from Valle D'Aosta. Thin chicken breasts are used in place of the traditional veal, while maintaining the authentic cooking method.  The cutlets are layered with ham and fontina cheese, then breaded and fried to a crispy golden brown, creating a satisfyingly crunchy exterior that gives way to a melted cheese interior.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bread crumbs",
          "very thin chicken cutlets, lightly pounded",
          "deli-style ham",
          "sliced fontina cheese",
          "eggs, lightly beaten",
          "olive oil, for frying",
          "salt",
          "freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "Place the bread crumbs into a bowl.",
      "Take four of the chicken cutlets. On each, place a folded slice of ham and a folded slice of fontina cheese. Top each with another cutlet, creating four filled packets.",
      "Gently hold one packet at the seams and dip it into the beaten eggs, ensuring both sides are coated. Then, dredge the egg-coated cutlet in the bread crumbs until fully covered. Set aside on a clean plate. Repeat this process for the remaining three packets.",
      "Heat 1 to 2 inches of olive oil in a sauté pan over medium heat until it shimmers. Carefully place two of the breaded cutlets into the hot oil, ensuring the oil comes into contact with the seams to seal them shut. Fry until golden brown on one side, then carefully flip and cook the other side until equally browned.",
      "Remove the cooked cutlets from the pan and season with salt and pepper to taste. Repeat the frying process with the remaining two cutlets."
    ],
    "notes_ingredients": "",
    "notes_instructions": "For make-ahead convenience, prepare the breaded cutlets a few hours ahead of time and store them in the refrigerator until ready to fry."
  }
]