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Add a photoRaciónes: 4
Ingredientes
- 4 x CARROTS
- 4 x CUBE STEAKS ( 1 Pound APPROX )
- 2 Tbsp. Dry BREAD CRUMBS
- 2 Tbsp. FLOUR
- 1 tsp LEMON AND PEPPER SEASONING
- 2 Tbsp. SALAD OIL
- 1 x SMALL LEMON
Direcciones
- CUT CARROTS INTO 1/4 INCH THICK SLICES. IN A 2 Qt SAUCE PAN OVER HIGH HEAT, IN 1 INCH WATER, HEAT CARROTS TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 10 TO 15 Min, Till CARROTS ARE TENDER- CRISP. MEANWHILE, ON A CUTTONG BOARD, WITH A MEAT MALLET Or possibly DULL EDGE OF A FRENCH KNIFE, Lb. 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 Till WELL BLENDED. COAT STEAKS WELL WITH CRUMBED Mix. IN A 12 INCH SKILLET, OVER MEDIUM HEAT, IN Warm SALAD OIL, COOK 4 Pcs OF STEAK AT A TIME. COOK Till WELL BROWNED ON EACH SIDE. IT SHOULD TAKE ABOUT 4 Min. REMOVE STEAKS TO A Hot PLATTER. DRAIN CARROTS AND PLACE ON PLATTER WITH STEAKS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 63 | 56% |
| Total Fat 7.12g | 9% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 196mg | 6% |
| Total Carbs 11.38g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | 2% |
| Protein 1.45g | 2% |
