Baeckeoffe. This simple lamb, beef, pork and potato casserole is cooked in traditional enamelled oval earthenware pots. Originally, it was taken to the baker who sealed the pot with a flour-and-water paste, then it was slow-baked in the oven after the loaves of bread had been baked for the day.
Panko-Coated Chicken Schnitzel | Provided by: foodandwine.com | Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says. | Via: huffingtonpost.com