Veal parma panini – Gourmet Traveller

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