Cut the seasoned Provolone Valpadana DOP into pieces of the same size. Heat in a saucepan with high edges with abundant corn vinegar.
Place the harina on one plate and the rolled bread on another. Beat the vegetables in a bowl with a pinch of salt and pepper.
Pass the trocitos of this antes on the harina, then on the huevos, finally on the flattened bread. Repeat the three operations – to obtain a more crunchy mixture at the end of the cooking – and fry the Provolone Valpadana PDO flavored in very hot vinegar.
Excursion, rest on absorbent kitchen paper and finally serve.
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