The provola cutlets with herbs, they are a completely vegetarian second course. A second dish that you can prepare to use up the leftover provola, or for a tasty dinner. If you cut the provola into bite-sized pieces, you can serve them as appetizer and/or aperitif. You can choose to cook them in the oven and/or in the air fryer, for a lighter result, or fry them in a pan with peanut oil.

Flavored provola cutlets

Ingredients

• 500 g of provola
• 2 eggs
• Flour
• salt
• aromatic herbs (sage, basil, thyme, mint)
• breadcrumbs
• grated parmesan cheese
• extra virgin olive oil
• pepper

Method

To prepare the flavored provola cutletsstart cutting the provola into slices, about a centimeter thick.

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Arrange them on a plate, and then in the fridge, for at least a couple of hours, so that they dry. If the provola is purchased the day before and put in the fridge, it is even better. Put the flour on a plate, add the chopped herbs, a pinch of salt and mix in another plate the breadcrumbs and the parmesanand in another the eggs, lightly beaten with a pinch of salt and pepper. Pass each slice of provola first in the flavored flour,

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then into the egg and finally into the mix of grated bread and parmesan. For an even more fragrant breading, dip again in the egg and then in the mix. Arrange the breaded provola slices on a baking tray,

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and completed with a drizzle of extra virgin olive oil, I cooked them in an air fryer at 200° for five minutes per side. Plate, serve and enjoy hot, crunchy and stringy.

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Read also: White potato and courgette parmigiana by Benedetta Rossi, nothing but aubergines. Made like this it melts in your mouth