In the spirit of Oktoberfest, tonight was Deutsche night. And the focus of the meal was home-made veal schnitzels (flattened veal from Granville Island).
The trick to schnitzel is the order in which you coat it (how very German).
First dip meat in flour, then in egg mixed with some water, sprinkle with salt and pepper, then dip in bread crumbs.
The frying needs 1/2 inch of hot vegetable oil. Fry it 3 - 4 minutes on each side and it is ready to serve.
They were served with red cabbage and apples sauerkraut, potato bread roll, white asparagus, and German warm potato salad (with a dressing of warmed up white vinegar, water and fried onions).
Guten Appetit und Guten Nacht!