Cook long grain rice for about 30 minutes. Season cutlets with pepper. Roast in a coated frying pan for about 2 min. on each side. Season with salt and top with pineapple. Place cheese in slices on top.
Cover and allow to melt.
Rinse and drain Vogerlalat. Stir through juice of one lemon, a little pepper, salt, water and sweetener. Pour the marinade over the lettuce. Dust cutlets with curry.
Bread units : 3
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