Season the schnitzel with salt and pepper, whisk the egg, stir in a tablespoon of cream, pull the schnitzel through, turn in the breadcrumbs. Rub the Champion dry and cut in half. Then briefly brown the schnitzel in the hot clarified butter until golden (each side about 2 minutes). Take out of the pan, place on a plate, keep warm in the oven at 80 °. Briefly sauté the ham cubes in the roasting fat, add the chopped onions, the chopped garlic and the mushrooms, simmer for about 5 - 7 minutes over a medium heat. Add the marjoram, the cream and season with salt, pepper and nutmeg. Reduce, season to taste again, arrange each schnitzel on a plate with the mushrooms, sprinkle with parsley. Tip: This goes well with my mashed potatoes.