Mini schnitzel with tomato rice and cucumber salad with dill

Ingredients for 2 servings:

• 75 g rice (long grain)
• some broth, granulated
• 1 onion(s), halved, cut into strips
• 2 ½ tbsp olive oil
• 2 tsp tomato paste
• 1 cucumber(s), approx. 300 g
• 2 tbsp Balsamic vinegar Bianco
• 2 tbsp water
• some salt
• some pepper
• 1 pinch(s) of sugar
• 4 sprigs of dill
• 4 pork schnitzels, thin, 50 g each

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cook the rice according to the package instructions, using granulated stock instead of salt. Heat ½ tablespoon of oil in a saucepan and fry the onions over low heat for 4 minutes. Stir in the tomato paste and fry briefly. Drain the rice, mix with the onion and tomato mixture, and fry over medium heat for 2 minutes. Peel the cucumber, halve it lengthwise, remove the seeds, and slice it. Mix the balsamic vinegar with 2 tablespoons of water, 1 tablespoon of oil, salt, pepper, and a pinch of sugar. Pluck the dill tips from the stalks. Mix the dressing with the cucumbers and half of the dill. Season the schnitzels with salt and pepper. Heat 1 tablespoon of oil in a non-stick pan and fry the schnitzels over medium heat for 2-3 minutes on each side. Serve with the tomato rice, cucumber salad, and the remaining dill.