Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 x carrots
- 4 x 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
- =
Directions
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