Photo Gallery: Daily Published Photos: March 28, 2012 7/23

An interpretation of chicken fried steak by Chef Marc Dunham of Francis Tuttle Culinary School: veal schnitzel with potato gnocchi, morel mushrooms, buttered cabbage, pickled mustard seed and crispy chicken skin, at Culinary Kitchen, 7302 N Western, in Oklahoma City, Monday, March 19, 2012. Photo by Nate Billings, The Oklahoman