Lemon Zest Chicken Fried Steak Strips (recipe below)with Cream Gravy, Steamed Asparagus in Hollandaise Sauce, and Macaroni and Almond Salad. Lemon Zest Chicken Fried Steak Strips Start with 1 pound of tenderized round steak. Cut away excess fat. Cut steak into strips measuring 1 inch by 3 inches. Grate one lemon (lemon zest) into medium sized bowl. Lemon zest is just the yellow skin of the lemon. Squeeze juice from lemon into bowl. Add sea salt, garlic powder and cracked black pepper. Add strips of round steak and mix well. Place bowl in refrigerator for ten minutes. Add enough whole milk to bowl to cover steak strips. Allow to set ten more minutes. Heat oil in fryer, or large dutch oven. Have at least three inches of oil in pot/fryer. Dredge strips of steak in unseasoned flour/white corn meal mixture. I use a 95% to 5% ration of flour to corn meal. To check if oil is hot enough to fry, put a pinch of flour into the oil and if it bubbles, it is ready. Carefully place breaded strips into oil and cook until golden brown. Serve with cream gravy, honey mustard or barbecue sauce.

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