Pound the pork schnitzel to even thinness (3–4 mm).

Season lightly with salt and white pepper.

Set up the breading line:

Plate 1: flour

Plate 2: beaten egg

Plate 3: breadcrumbs

Dredge the schnitzel in flour → egg → breadcrumbs.

Shake lightly to remove excess; keep crumbs fluffy (do not press them in).

Option A — Cook to order (best for low–mid volume)

Grate potatoes, squeeze lightly to remove excess moisture.

Season with salt, pepper and, optionally, nutmeg.

Heat butter/oil in a pan and form the potatoes into a flat cake.

Fry on medium heat until golden on the bottom.

Flip and finish until the second side is crisp and golden.

Option B — Pub kitchen prep (recommended)

Par-fry the Rösti for 2–3 minutes per side.

Chill on trays.

Finish to order in a pan or combi oven with a small amount of fat for crispness.

Heat butter/oil and sauté onions until soft.

Add mushrooms if using; cook until lightly browned.

Optional: sprinkle in a little flour to help thickening.

Deglaze with a dash of white wine (if using).

Add stock and reduce slightly.

Stir in cream and simmer gently until the sauce thickens to a silky consistency.

Season with salt, pepper and optional paprika/nutmeg.

Hold warm for service — it should stay stable without splitting.

Heat shallow fat in a sauté pan (3–4 mm depth).

Fry schnitzel 2–3 minutes per side until deep golden and crisp.

Drain on a rack (never paper) to maintain crispness.

Place schnitzel on a warm plate.

Spoon Rahmsauce generously down the centre, leaving edges crisp.

Add the Rösti beside or slightly overlapping the schnitzel.

Garnish with parsley or chives