Fast Recipes

Veal parma panini

Australian Gourmet Traveller fast recipe for veal parma panini.

By Lisa Featherby
  • Serves 4
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Veal parma panini


  • 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


  • 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.