Deep Fried Technics
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Breading, or the preparation of breaded and fried meat, is not a recent method; it is so ancient that it is documented in medieval records. In the 15th century, it made its way to the Viennese court through Moorish, Spanish, and Italian influences – the rest is history. Breaded meat is a universal favorite, and in this course, we delve into the preparation methods from three continents. Our menu includes Japanese Tonkatsu with panko crumbs, American fried chicken wings Kentucky-style, and the well-known Viennese veal schnitzel. As a bonus, we'll even bread our dessert and conclude our feast with a unique fried ice cream. It's advisable to arrive with an appetite; everything here is freshly prepared and at its most delicious!
MENU
- Wiener schnitzel with potato salad
- Tonkatsu / Japanese pork cutlet, cabbage and tonkatsu dip
- Kentucky fried, spicy chicken wings, coleslaw
- Fried ice-cream
DATES
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