Beat the schnitzel (about 5 mm), then season with salt and pepper.
Pour the flour into a deep plate and roll the seasoned schnitzel in it. Whisk the eggs with a dollop of mustard and a teaspoon of oil and turn the schnitzel in it. Then roll in breadcrumbs and fry straight away.
For the sauce, put the cream cheese with the cream in a saucepan, stir well, heat and season with salt and pepper.