Beef Parmigiana & Shredded Carrot Salad

For the salad:
In a frying pan, melt butter and fry bacon until brown. Drain the fat and set aside until cooled.

Grate the carrots into a bowl and add fried bacon and grated Parmesan cheese. Toss and set aside.

Into a medium bowl, add yogurt, heavy cream, fresh herbs and salt and pepper. Whisk until combined. Taste and adjust salt and pepper.

You may serve this 2 ways: you can toss the carrots and sauce, or you can just pour the sauce over the grated carrots.

For the beef parmigiana:
Into a bowl, add lemon juice and salt and pepper. Toss a little, then place the beef into this marinade. Marinate in the fridge for 15 minutes.

Preheat oven to 325ºF.

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.

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.

Prepare a saucepan. Into this, pour vegetable oil and heat for 10 minutes. Then, carefully, put a single piece of beef in to deep fry. Fry both sides until golden. Repeat for the remaining beef, frying one piece at a time.

Grease a baking sheet (13” x 9”) with butter. Place the fried beef on that. Pour 1 tablespoon of tomato sauce or puree on each piece, then top with 1 slice of smoked ham. Cover with the shredded mozzarella cheese.

Bake for 10 minutes or until cheese is melted.

To serve, plate each piece of beef with carrot salad on the side.