While a Weiner schnitzel is often called a sausage, it is always, most definitely, a cutlet.
In Philadelphia, Weiner schnitzel is available at Ludwig's Garten, at 1315 Sansom St., where authentic German and Austrian delights are prepared.
To make the Schnitzel Sandwich, the pork or veal is pounded until tender, then fried up in clarified butter and white wine. Grab a beer and it's Oktoberfest anytime!
LUDWIG'S GARTEN SCHNITZEL SANDWICH
6 oz. pork loin or veal top round
2 eggs, beaten
1/2 cup flour
1/2 cup bread crumbs
2 oz. clarified butter
2 oz. white wine
1 wedge of lemon
3 slices of beefsteak tomato
2 leaves Romaine lettuce
2 slices bread of choice
Pound the meat thin with mallet. Dredge in flour on both sides and then dip in bread crumbs.
In a saucepan, sautĀ the meat in hot clarified butter until it is golden brown. Drain the butter and add the wine to the saucepan.
Next, squeeze the lemon over the schnitzel and remove from saucepan. Place the schnitzel on bread with the tomato and lettuce. Mustard or mayonnaise make a fine accompaniment!
