Pork Schnitzel

Pork Schnitzel

Pork Schnitzel

Pork Schnitzel

R48.00R96.00Incl. VAT

In stock
0 out of 5

R48.00R96.00Incl. VAT

Choose between 500g or 1kg portion

SKU: 75Category:


Thin sliced clean pork leg meat.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg
Portion Size


Best Brown Mushroom Gravy (from scratch) for Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)


  • 2 tablespoons butter, bacon grease, lard or beef drippings
  • 1 yellow onion ,finely chopped
  • 1 clove garlic ,minced
  • 16 ounces fresh mushrooms of choice (I used button mushrooms in the photos),cleaned and sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups strong beef broth
  • 1-2 teaspoons balsamic vinegar(according to taste)
  • 1/2 teaspoon sea salt plus more to taste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end


  1. Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
  2. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
  3. Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
  4. Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)


**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.


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