Lay the pork cutlets between sheets of cling film and pound them gently with a meat mallet or rolling pin until they are about 1 cm thick. This ensures even cooking and a tender bite. Season both sides with salt and pepper.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet first in flour, then dip in egg, and finally coat in breadcrumbs, pressing lightly to adhere. Place them on a plate while you heat the pan.

Heat the oil in a large frying pan over medium-high heat. Once hot, add the schnitzels and cook for about 3–4 minutes on each side until golden and crisp. Remove and place on kitchen paper to drain. Keep warm in a low oven while making the sauce.

In the same pan, pour off excess oil, leaving about 1 tablespoon. Add the butter and let it melt. Sauté the chopped onion gently until soft and translucent, being careful not to brown it. This forms the base of the sauce.

Pour in the chicken or veal stock, scraping up any browned bits from the pan with a wooden spoon for added flavour. Simmer gently for 2–3 minutes to reduce slightly.

Lower the heat and stir in the double cream. Simmer the mixture until it thickens enough to coat the back of a spoon. Stir in the Dijon mustard and a touch of lemon juice for balance. Taste and adjust the seasoning with salt and pepper.

Return the schnitzels to the pan, turning them gently in the sauce so they are coated evenly. Allow them to heat through for 1–2 minutes, ensuring the crust remains crisp.

Transfer each schnitzel to a warm plate and spoon over the creamy sauce. Garnish with freshly chopped parsley and serve immediately. Rahmschnitzel pairs beautifully with buttered noodles, spaetzle, or mashed potatoes.