Deep Fried Technics
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Breading, the method of preparing breaded and fried meat, is not a new technique—it was mentioned in medieval records. By the 15th century, it had made its way to the Viennese court through Moorish, Spanish, and Italian influences, and the rest is history. Everyone loves breaded meat, and in this course, we will indulge in the preparation methods from three continents. Our menu includes Japanese panko-crusted Tonkatsu, American Kentucky-style fried chicken wings, and everyone's well-known favorite, Wiener Schnitzel. As a bonus, we'll even bread the dessert, finishing our feast with a special fried ice cream. Be sure to arrive hungry; everything is freshest and tastiest today!
MENU
- Wiener schnitzel potato salad
- Tonkatsu / Japanese pork cutlet, cabbage and dip
- Kentucky fried, spicy chicken wings, coleslaw
- Fried ice-cream
DATES
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