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.