In a bowl, mix together all the spices.
Brush veal scaloppini with a little olive oil. Sprinkle spice mixture over the surface of the meat. Grill veal in a pan or on the barbecue for about 2 - 3 minutes, turning them only once during cooking. Set aside, sprinkle veal with chopped parsley and keep warm.
Warm the pita in a toaster oven until fragrant, 1 or 2 minutes, watch closely. Cut pita bread in half and open up each half. Spread cream cheese on both sides of the bread. Fill each half of the pita with a veal scaloppini, topped with tomato, onion, cucumber and lettuce.