Name: Veal parma panini
Yield: 4
Ingredients: 300 gm 2-day-old sourdough bread, torn; 80 gm plain flour, seasoned; 2 eggs, lightly beaten; 2 veal scaloppine (200gm each), pounded to 2mm thick and halved; 50 gm butter, coarsely chopped; 80 ml (1/3 cup) olive oil; 4 thin prosciutto slices, torn; 1 ball mozzarella (250gm), thinly sliced; 80 gm coarsely grated parmesan; 4 ciabatta rolls; 1 baby cos, finely sliced; 200 ml tomato sauce

Ingredients

300 gm 2-day-old sourdough bread, torn

80 gm plain flour, seasoned

2 eggs, lightly beaten

2 veal scaloppine (200gm each), pounded to 2mm thick and halved

50 gm butter, coarsely chopped

80 ml (1/3 cup) olive oil

4 thin prosciutto slices, torn

1 ball mozzarella (250gm), thinly sliced

80 gm coarsely grated parmesan

4 ciabatta rolls

1 baby cos, finely sliced

200 ml tomato sauce

Method

Main

1.Preheat oven to 250C. Process bread in a food processor until coarse crumbs form, then transfer to a bowl and season to taste.

2.Place flour and eggs in separate bowls then, working with a piece at a time, dip veal in flour, then egg, then breadcrumbs, pressing veal to coat and shaking off excess in between. Set aside on a tray.

3.Heat butter and oil in a large non-stick frying pan over medium-high heat, add veal and cook, turning once, until golden brown and almost cooked (3-5 minutes). Transfer to a roasting pan, top with prosciutto and cheeses and bake until golden and cheese has melted (5-7 minutes).

4.Serve veal parma sandwiched in rolls with lettuce and a little tomato sauce.

Styling by Lisa Featherby

Styling by Vanessa Austin