Crème fraîche vegetables on schnitzel with rice

Ingredients for 4 servings:

• 2 carrots
• 1 zucchini
• 1 bell pepper(s)
• 3 tomatoes
• 1 spring onion(s)
• 1 handful of bean sprouts
• 3 cubes of vegetable stock
• e.g. water, for extinguishing
• 4 pork schnitzels or minute steaks
• ½ cup rice
• some salt and pepper
• 1 cup crème fraîche
• 1 onion(s), diced
• Oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very, very tasty creation of my wife and me

Cut the vegetables into bite-sized pieces. Lightly fry the onions, then add the carrots and zucchini and sauté for a few minutes. Then add the peppers, tomatoes, spring onions, and bean sprouts. Sauté everything for about 5-10 minutes, stirring regularly. Deglaze the dish with water until the vegetables are completely covered. Add the stock cubes and crème fraîche. Let everything simmer until it has thickened slightly. Season with salt and pepper. Pound the schnitzel, season to taste, and fry as usual. Cook the rice according to the package instructions. Serve the schnitzel with the vegetables and rice. The dish tastes even better if you place the schnitzel in a baking dish after frying, place the thickened vegetables on top, and top it with a slice of mountain cheese and mozzarella.