- 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
- 1Preheat oven to 250C. Process bread in a food processor until coarse crumbs form, then transfer to a bowl and season to taste.
- 2Place 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.
- 3Heat 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).
- 4Serve veal parma sandwiched in rolls with lettuce and a little tomato sauce.
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