Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 x CARROTS 1 ts LEMON AND PEPPER SEASONING
4 x CUBE STEAKS ( 1 LB. APPROX ) 2 tb SALAD OIL
2 tb DRIED BREAD CRUMBS 1 ea SMALL LEMON
2 tb FLOUR

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.

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