To begin, prepare the pork cutlets by placing each one between two sheets of plastic wrap. Use a meat mallet to pound them gently until they are about 1 cm (1/3 inch) thick. Season both sides with salt and pepper to enhance the flavour before breading.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, ensuring an even coating, then dip it into the beaten eggs, and finally coat it thoroughly in breadcrumbs. Place the breaded cutlets on a plate and set aside.

Heat the vegetable oil or clarified butter in a large skillet over medium heat. Once hot, add the schnitzels and cook for 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil. Keep warm in a low temperature oven while preparing the sauce.

In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir frequently to prevent browning, as the onions should remain sweet and tender.

Pour in the chicken or vegetable stock, scraping up any browned bits from the bottom of the skillet to deglaze. Allow the liquid to simmer for 2-3 minutes, reducing slightly to concentrate the flavours.

Add the heavy cream and Dijon mustard to the skillet. Stir well to combine and let the sauce simmer gently for 5 minutes. Season with salt, pepper, and nutmeg, if desired. Adjust the consistency by adding a splash of stock if the sauce thickens too much.

Stir in the lemon juice and fresh parsley to brighten the flavour of the sauce. Taste and adjust the seasoning as needed. Return the schnitzels to the skillet, spooning the sauce over them, and let them warm through for 2-3 minutes.

Serve the Rahmschnitzel immediately, topped with a generous spoonful of the creamy sauce. Pair with buttered spaetzle, mashed potatoes, or roasted vegetables. Garnish with extra parsley for a fresh, vibrant presentation. For an authentic touch, serve with a side of lingonberry jam or a crisp German Riesling.