Quick pan

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash pork cutlets briefly and dab dry. Cut into cubes of about 2 cm. Wash cucumbers thoroughly, also dice them. Heat oil in a large pan. Brown the meat cubes in it in portions all around.

2. 2

   Then season with salt, pepper and paprika and fry for about 5 minutes more. Remove the meat. Fry the cucumber cubes in the frying fat for approx. 5 minutes, stirring constantly. Meanwhile cook rice in boiling salted water for 5 minutes.

3. 3

   Deglaze cucumbers with 1/4 litre of water. Add meat again. Stir in 2 tablespoons of cream cheese. Bring to the boil briefly, season to taste again. Put the rest of the cream cheese as a blob on the cucumber meat. Wash the dill and chop finely, except for a flag for garnishing.

4. 4

   Sprinkle dill and some paprika over the dish before serving and garnish with the dill flag.