Clean the vegetables and then blanch the broccoli florets for a few minutes in boiling water. Transfer the broccoli and carrots to a pan with a drizzle of extra virgin olive oil and a clove of garlic and let them flavor. Season with salt and pepper and cook for 10 minutes. In the meantime, prepare the vinaigrette. In a bowl, mix all the ingredients and emulsify everything. Cut the Provolone Dolce and make medallions. Pass them first in the egg and then in the breadcrumbs. Cook them in a pan with plenty of boiling oil until golden. Drain them on absorbent paper and season with salt. Serve the medallion with the vegetables and dress them with the vinaigrette.