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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

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