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": "c62fd6c427544b72857e0cc45a9a132d",
    "updated": "2025-04-25T14:01:37.996Z",
    "title": "Crispy black pepper pork cutlets with asian pear salad",
    "subtitle": "",
    "description": "These black pepper pork cutlets, reminiscent of a flavorful schnitzel, are a delightful combination of crunch and taste, likely to become a family favorite. The refreshing, sweet Asian pear enhances the savory notes of the cutlets.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "cornstarch  or tapioca starch ",
          "gluten-free breadcrumbs (preferably ener-g)",
          "shredded daiya vegan mozzarella",
          "ground black pepper",
          "olive oil, plus more if needed",
          "rice milk",
          "thin pork cutlets (1/4 inch thick)",
          "salt"
        ]
      },
      {
        "section": "ASIAN PEAR SALAD",
        "ingredients": [
          "(5- to 6-ounce) bag of mixed baby greens (preferably a spicy mix)",
          "asian pear, cored and sliced thinly (chilled is delicious!)",
          "olive oil",
          "freshly squeezed lemon juice"
        ]
      }
    ],
    "instructions": [
      "1. Place the cornstarch in a shallow dish and set it aside.",
      "2. In another shallow dish, mix the breadcrumbs, vegan mozzarella, and ¼ teaspoon of black pepper. Toss well and set aside.",
      "3. In a third shallow dish, whisk the rice milk into ¼ cup of olive oil, adding it one tablespoon at a time until a creamy emulsion forms; this will serve as your mock egg.",
      "4. Rinse the pork cutlets and pat them dry. Season with salt. Dredge each cutlet in the cornstarch, coating both sides, then dip in the mock egg mixture, and finally coat in the breadcrumb mixture, using your fingers to ensure the breading sticks well to the cutlets.",
      "5. Heat the remaining ¼ cup olive oil with the leftover 1 teaspoon of black pepper in a large heavy skillet or Dutch oven over medium-high heat until it begins to shimmer. Fry half of the cutlets in the oil for about 3 minutes per side, until they are golden brown and crispy. Transfer them to a platter lined with paper towels. Repeat with the remaining cutlets, adding more olive oil as needed.",
      "6. To prepare the salad, combine the baby greens with the Asian pear slices in a bowl. In a separate small bowl, whisk together the olive oil and lemon juice, drizzle over the salad, and toss gently. Serve alongside the cutlets."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]