Chef Marc Dunham of Francis... Pictures

Chef Marc Dunham of Francis Tuttle Culinary School makes his version of chicken fried steak: veal schnitzel with potato gnocchi, morel mushrooms, buttered cabbage, pickled mustard seed and crispy chicken skin as part of Chefs Recipe Challenge at Culinary Kitchen. <strong>NATE BILLINGS - THE OKLAHOMAN</strong>
Chef Marc Dunham of Francis Tuttle Culinary School makes his version of chicken fried steak: veal schnitzel with potato gnocchi, morel mushrooms, buttered cabbage, pickled mustard seed and crispy chicken skin as part of Chefs Recipe Challenge at Culinary Kitchen. NATE BILLINGS - THE OKLAHOMAN

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