Lemon - pepper steak and carrots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | CARROTS |
| 4 | xes | CUBE STEAKS ( 1 LB. APPROX ) |
| 2 | tablespoons | DRIED BREAD CRUMBS |
| 2 | tablespoons | FLOUR |
| 1 | teaspoon | LEMON AND PEPPER SEASONING |
| 2 | tablespoons | SALAD OIL |
| 1 | each | SMALL LEMON |
Directions
CUT CARROTS INTO ¼ INCH THICK SLICES. IN A 2 QUART SAUCE PAN OVER HIGH HEAT, IN 1 INCH WATER, HEAT CARROTS TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 10 TO 15 MINUTES, UNTIL CARROTS ARE TENDER- CRISP. MEANWHILE, ON A CUTTONG BOARD, WITH A MEAT MALLET OR DULL EDGE OF A FRENCH KNIFE, POUND EACH STEAK TO ¼ INCH THICKNESS. CUT EACH STEAK IN HALF, CROSSWISE. ON A SHEET OF WAXED PAPER, MIX BREAD CRUMBS, LEMON SEASONING AND FLOUR UNTIL WELL BLENDED. COAT STEAKS WELL WITH CRUMBED MIXTURE. IN A 12 INCH SKILLET, OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK 4 PIECES OF STEAK AT A TIME. COOK UNTIL WELL BROWNED ON EACH SIDE. IT SHOULD TAKE ABOUT 4 MINUTES. REMOVE STEAKS TO A WARM PLATTER. DRAIN CARROTS AND PLACE ON PLATTER WITH STEAKS.