Lemon - Pepper Steak & Carrots Recipe
Recipe Ingredients
4 carrots
4 cube steaks ( 1 lb. approx )
2 tbsp dried bread crumbs
2 tbsp flour
1 tsp lemon and pepper seasoning
2 tbsp salad oil
1 each small lemon
Recipe Preparation
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.
Servings: 4
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Food Tips of the Week
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Eliminating carbohydrates may mean missing out on necessary nutrients from healthy carbohydrate foods which must be part of any sensible diet, specifically those provied by fruits, vegetables and whole grains.
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(includes apricots, red peppers & tomato)
Lycopene is a non-synthetic chemical compound and part of the carotenid family of phytochemicals. Lycopene is behind the deep red hue of quite a few foods.
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. Lycoprene's key value is that it works as an antioxidant and seems to be an asset in the fight to reduce the chances of cancer.
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Lemon - Pepper Steak & Carrots Recipe Category
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