-
1
For the salad: In a frying pan, melt butter and fry bacon until brown.
-
2
Drain the fat and set aside until cooled.
-
3
Grate the carrots into a bowl and add fried bacon and grated Parmesan cheese.
-
4
Toss and set aside.
-
5
Into a medium bowl, add yogurt, heavy cream, fresh herbs and salt and pepper.
-
6
Whisk until combined.
-
7
Taste and adjust salt and pepper.
-
8
You may serve this 2 ways: you can toss the carrots and sauce, or you can just pour the sauce over the grated carrots.
-
9
For the beef parmigiana: Into a bowl, add lemon juice and salt and pepper.
-
10
Toss a little, then place the beef into this marinade.
-
11
Marinate in the fridge for 15 minutes.
-
12
Preheat oven to 325 degrees F.
-
13
Take 3 shallow bowls: the first one will contain all-purpose flour; the second one will have beaten egg; the third one will hold the dry bread crumbs.
-
14
After the beef has marinated for 15 minutes, take the beef and dip, one by one, first in all-purpose flour, then beaten egg, then dry bread crumbs.
-
15
Prepare a saucepan.
-
16
Into this, pour vegetable oil and heat for 10 minutes.
-
17
Then, carefully, put a single piece of beef in to deep fry.
-
18
Fry both sides until golden.
-
19
Repeat for the remaining beef, frying one piece at a time.
-
20
Grease a baking sheet (13 x 9) with butter.
-
21
Place the fried beef on that.
-
22
Pour 1 tablespoon of tomato sauce or puree on each piece, then top with 1 slice of smoked ham.
-
23
Cover with the shredded mozzarella cheese.
-
24
Bake for 10 minutes or until cheese is melted.
-
25
To serve, plate each piece of beef with carrot salad on the side.
