Veal parma panini


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.

You'll need

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

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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