Halve the schnitzel and season both sides with sea salt and symphony pepper. Heat oil in a pan and fry the schnitzels over medium heat. If necessary, fresh mushrooms can be added to the sauce. These may need to be cleaned, washed and chopped.
Mix the cream, sour cream and cream schnitzel spice in a bowl. Add the cream mixture to the pan and bring to the boil. Place the rice with the sauce on a plate, sprinkle with some parsley and serve.
