The chicken mini schnitzel are optional and can even be replaced with other small schnitzel or vegetarian substitutes. They go very well with the rest of the dish.
These instructions assume simultaneous cooking and multitasking, but you are welcome to follow a chronological variation, but this will take a little longer. Always read two sentences at once to get a better overview while cooking.
Cut the tomatoes into eighths and the onions into small cubes while you bring the indicated amount of water with a pinch of salt to a boil in a saucepan.
Put the tomato and onion pieces in a pan with a little oil of your choice, which you then put on the highest level. This becomes the sauce and should be stirred more often initially. For the mini schnitzel, heat up a good amount of oil in another pan while you simultaneously add the rice to the boiling water. Occasionally stir the rice and the tomato and onion mixture. If the tomatoes leak liquid, add the pressed garlic cloves, cream cheese, sweet cream and crème fraîche. Mix this well. Stir the rice and don`t forget the hot oil: Put the mini schnitzel in the hot oil and fry them for about 5 minutes on each side.
Season the sauce sparingly with salt, pepper and paprika if you have one. Then there is the sugar and the flour. The latter must be stirred very well. Bring to the boil again, but then add the mozzarella and turn the pan on low.
In the meantime, the water in the rice pot has evaporated and absorbed. The rice is ready. The mini schnitzel should now be ready too. Once the mozzarella has melted, the sauce is ready.
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