Preheat the oven to 200ºC (392ºF). Place the schnitzels on parchment paper and bake for 10 minutes or fry them in a deep pan for 3 minutes. First, finely chop the Chinese cabbage; if you can't find it in the market, you can finely chop iceberg lettuce.

For the Jasmine rice: In a medium pot, add water and boil the rice for 15-20 minutes. Drain it, let it cool, and then reheat it in the same pot with sesame oil, salt, and pepper. Next, let's make the curry sauce. In a container, add olive oil and sauté chopped onion and garlic, then deglaze with cream, glazing for 5 minutes before finally adding the curry.

Serve by placing curry sauce at the bottom of the plate and topping it with the spicy schnitzel, sliced, along with the garnishes.