Cream Schnitzel with Long Grain Rice and Tomato Salad

For the tomato salad:

1 kg tomatoes, slit crosswise at the bottom (only the skin) and 30 sec. Put them into boiling water. Take out and put into cold water. There you can easily remove the skin. Cut the tomatoes into small slices and put them on plates in portions. Chop an onion and a clove of garlic very finely and spread evenly over the tomatoes. Season with salt and white pepper.

Mix a dressing with equal parts of vinegar and oil and pour it over the lettuce. The opticians among you can tune it with a little bit of freshly chopped chives. The lettuce should be kept in a cool place.

The long grain rice:

Chop an onion and sauté in butter or soybean oil (for 0.5 liters of long-grain rice you need 125 g of butter or oil, enough for 4 normal people (nothing should be brown!). Measure the long grain rice by means of a cup or a drinking glass and add it. It is important that you now mix the long grain rice very well with the fat (the butter or the oil). Every single grain of rice must be wetted with fat. Now add the same volume of water (i.e.: 1 cup of long grain rice => 1 cup of water) and bring it to boil. Salt it a bit, put a lid on it and put it into the (hopefully heated) oven. 10 min on full blast and then turn off. After another 20

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