Breaded provola is an easy-to-make vegetarian main course. The provola cutlets can be cooked in the oven, in the air fryer or in a pan. Breaded provola can be served not only as a main course but also as an appetizer or to accompany an aperitif. To prepare the breaded provola cutlet you can use white provola or smoked provola; alternatively you can also use scamorza. I recommend trying PROVOLA IN THE PAN ALLA PIZZAIOLA. Now let’s see how to prepare the breaded provola and if you try it let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Air frying, Oven, Pan-frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 provola (or scamorza)
- 2 eggs
- to taste salt
- as needed breadcrumbs
How to make breaded provola
Let’s start preparing the breaded provola: cut the provola into slices about 3/8 inch (1 cm) thick.
Pour the eggs into a shallow bowl, add a pinch of salt and beat them with a fork for a few minutes. Place the breadcrumbs on another plate.
Coat the provola slices on both sides: first in the beaten eggs, then in the breadcrumbs, again in the eggs and finally in the breadcrumbs.
Bake the provola cutlets in the oven: line a baking tray with parchment paper and place the slices on it. Bake in a preheated convection oven at 392°F (200°C) for 10 minutes.
Cook the provola cutlets in the air fryer: place the slices in the fryer basket and cook at 356°F (180°C) for 4 minutes, then flip the slices and cook for another 3 minutes.
Pan-fry the provola cutlets: pour oil into a skillet, heat it, add the provola slices and brown them, then flip and cook the other side. When cooked, remove them from the pan and place on paper towels so they absorb excess oil.
Serve the breaded provola slices, sprinkling with a little salt.
How to store breaded provola
Store it in the refrigerator for 2 days
