Schnitzel

To say schnitzel is to mean good meat. Pork tenderloin, topside and leg are all highly versatile. We turn them into schnitzel and cordon bleu, cooked or uncooked, but always in a crispy coating and with the finest seasonings. Titbits are perfect for those who like to snack, while a half pounder will satisfy anyone who is really hungry. Hot or cold, gratinated, au gratin or with fantastic sauces, schnitzel leaves plenty of space for creativity in the kitchen.