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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
4 servings
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.
4 x CUBE STEAKS ( 1 LB. APPROX ) 2 tb SALAD OIL
2 tb DRIED BREAD CRUMBS 1 ea SMALL LEMON
2 tb FLOUR
4 servings
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.
