CHEFS RECIPE CHALLENGE
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
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