Title: Lemon - Pepper Steak and Carrots
Categories: Beef Meat Diet Main
Yield: 4 Servings
| 4 | x | CARROTS |
| 4 | x | CUBE STEAKS ( 1 LB. APPROX ) |
| 2 | tb | DRIED BREAD CRUMBS |
| 2 | tb | FLOUR |
| 1 | ts | LEMON AND PEPPER SEASONING |
| 2 | tb | SALAD OIL |
| 1 | | SMALL LEMON |
CUT CARROTS INTO 1/4 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 1/4 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.