New spot Nuernberg’s German Sausages gives Monterey schnitzel.

The schnitzel is legitzel.

Because post-workout protein can be so much more than Muscle Milk, Nuernberg’s German Sausages (717-4168) has opened this summer directly across from Monterey Sports Center.

It brings all the appropriate black-yellow-white flag action, homeland accents and bratwurst authentic German food fans seek—and, most importantly, a tender and juicy, pounded, bread-crumbed and fried pork schnitzel ($11).

At Rosi Nuerberger's enthusiastic recommendation, I had my fried pork cutlet as a sandwich with deli mustard and curry sauce to complement the onions and sauerkraut.

And it was, in a word, köstlich.

The simple menu covers the three mains of breakfast, lunch or dinner and the occasional take out brats for later.

Breakfast includes bratkartoffeln, an authentic mosh pit of roasted potatoes, smoked pork steak, onions and eggs ($14) and optional mushrooms (an extra $2).

Other breakfast bits include the farmer's breakfast with smoked pork, potatoes, bacon and eggs ($14) or the strammer max with smoked pork on multigrain bread topped with eggs ($12).

For the other meals, sandwiches are a specialty.

One such sandwhich is the frikadellen, a ground beef or pork meatball/sausage patty mixed with onions, spices, eggs and french bread.

It comes on a bun ($10) or with homemade sauerkraut and potato salad to the side ($14).

Other meals include gulasch—a paprika dusted beef and vegetable stew—over pasta ($14) or Rainer’s special penne pasta ($14).

Take out options include 1.43 pounds of original bratwurst ($13), 13 ounces of Nuernberger’s breakfast links ($10) or 17 ounces of original or garlic frikadelle ($11).

The sweeter plays include baked goods like sunflower seed cookies and coconut macaroons ($7.50).

I tried the cheesecake strudel ($6 per slice) and it nearly eclipsed the schnitz.

But that's a tall, if not impossible, order.

Nuerberger says she and her husband Rainer Nuerberger know their native food well and, after operating at farmers markets in the San Francisco Bay Area, wanted to bring German cuisine to a city notably short on its sauerkraut.

“I have found that there are a lot of Germans stationed here,” she says. “I like [the restaurant business] for the people and the food because they know good German food when they have it.”

Nuernberger's German Sausages is open 8am-6pm daily at 398 E. Franklin St. in Monterey, where Room for Dessert formerly lived.

More at www.wurstfranz.com.

Maggie Mouet contributed to this report.