Halve, clean, wash and very finely dice the peppers. Peel and finely dice the onions. Mix cream cheese, paprika powder, some pepper and gypsy sauce. Stir in the paprika cubes, about 1/4 of the onions, cheese and breadcrumbs.
Heat 2 tablespoons of oil in a saucepan. Fry about 2/3 of the remaining onions in it. Add rice, steam briefly and deglaze with 400 ml water. Stir in 3/4 tsp salt, stock and aiwar. Add frozen peas, bring to the boil, cover and let it swell at low heat for about 20 minutes.
Wash the chives, shake dry and cut into fine rolls. Wash the cucumber and dab dry. Radish, clean, wash and drain. Slice cucumber and radishes into thin slices.
Mix the remaining onions, lemon juice, sugar, a little salt and pepper. Stir in 1 tablespoon of oil and yoghurt. Fold in radishes, cucumber and chives, except for a little bit for garnishing.
Wash the schnitzel and dab dry. Heat clarified butter in a large pan. Sauté the escalopes in it while turning them and season with salt and pepper. Put the schnitzels on the fat pan of the oven and spread the paprika-cheese mixture on top.
Gratinate under the preheated oven grill (240 °C) for 4-5 minutes.
Wash the parsley, shake dry and pluck the leaves. Roughly chop the parsley. Arrange the rice on 4 plates with the help of a dessert ring (approx. 5 cm Ø) and sprinkle with parsley.
Add the schnitzel au gratin. Season salad with salt and pepper, sprinkle with chives and add.