Start by preparing the yogurt sauce. In a bowl, mix the yogurt with the lime juice, extra virgin olive oil and mint chopped with your fingers. Season with salt and pepper and mix well. Cut the Provolone Dolce into cubes of about 2 cm and then coat them first in flour, then in egg and finally in breadcrumbs. Coat them again in egg and then in breadcrumbs for a double coating. Fry them in plenty of boiling oil until golden brown. Drain them on absorbent paper and add a pinch of salt. Serve the morsels with the yogurt sauce on the side.