1 1/2 to 2 lbs. boneless round steak
3 eggs, beaten
Grated rind and juice of 2 lemons
1 tsp. salt
1 tsp. pepper
3/4 c. fine bread crumbs
3/4 c. fine cracker crumbs
Hot vegetable oil

Trim excess fat from steak; pound to 1/4 inch thickness. Cut steak into serving size pieces.

Combine eggs, lemon rind and juice, salt and pepper; beat well. Combine bread crumbs and cracker crumbs. Dip steak into egg mixture, then dredge in crumb mixture. Cook steak cutlets in hot oil until done, turning once. Yield: 6 servings.