After another Thanksgiving of turkey we decided, with the help of my father, to do something different for the Christmas holiday. He suggested something like schnitzel. There you go. With our experience in Germany Jo-Anne and I decided to do a totally German feast with all the trappings of the old country.

The initial menu included schnitzel, red cabbage (rot kohl) and spaetzle of some sort. As sister-in-law Kerry was the expert on the cabbage we left that to her, then during the week prior, we experimented with various kinds of meat and spaetzle. Here's Bruce creating one of our many mistakes before we learned the perfect combo for the meat and veg.

After much experimenting and the help of German wine we settled on a pork tenderloin, pounded out, with Parmesan cheese breading ... egg and flour coated of course. The spaetzle was the Maggi brand from Germany cooked as directed then put in a dish with a couple of pounds of Gouda cheese and a package of broccoli and then baked. With Kerry's rot kohl, German bread, some red Dornfelder wine with dinner, and ice wine for later, it was beginning to look like we had a menu for the holiday party.