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.