Pork Schnitzel

Pork Schnitzel

Pork Schnitzel

R40.00 Incl. VAT

Out of stock
0 out of 5

R40.00 Incl. VAT

4 Pieces


Availability: Out of stock SKU: 75 Category:


4 pieces, 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

Weight 1 kg

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.