Veal parma panini


  • Serves 4 people

Don't worry about buying fancy rolls for this - the best ones are the soft white rolls with a thin dark crust from your local bakery.

  • 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
01   Preheat oven to 250C. Process bread in a food processor until coarse crumbs form, then transfer to a bowl and season to taste.
02   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.
03   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).
04   Serve veal parma sandwiched in rolls with lettuce and a little tomato sauce.
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