Fried Provolone Recipe

Prepare onions: peel and cut onions in half, then slice thinly (about 1/8"). Measure out garlic and thyme.

Heat a medium skillet over medium heat and add butter and olive oil. When butter melts and becomes foamy, add the sliced onions and toss to coat.

Cook the onions, stirring every 2–3 minutes, allowing them to soften and begin to brown. Reduce heat to medium-low if browning too quickly. After 12–18 minutes the onions should be richly golden.

Add the sugar and continue to cook 2 minutes to encourage caramelization. Stir in the minced garlic and thyme and cook 1 minute until fragrant.

Deglaze the pan with the red wine, scraping up any browned bits, then add the balsamic vinegar. Stir and simmer until liquid mostly evaporates and mixture is jammy, about 3–5 minutes.

Season with 1/2 tsp salt and 1/4 tsp pepper, taste and adjust. Remove from heat and let cool slightly. Transfer to a bowl; the jam will thicken as it cools. Makes about 3/4 cup.

Set up a three-station breading station: 1) shallow plate with flour seasoned with 1/2 tsp salt and 1/4 tsp pepper, 2) shallow bowl with eggs beaten with 2 tbsp milk, 3) shallow plate with breadcrumbs combined with Parmesan (if using), 1 tsp smoked paprika, and 1 tsp cayenne (adjust spice to taste).

Pat provolone slices dry with paper towels. Dredge each slice in flour, shaking off excess; dip in the egg wash, letting excess drip off; then press firmly into the seasoned breadcrumbs to coat both sides. For a thicker crust, repeat the egg and breadcrumb step once more. Place breaded slices on a tray and chill in the refrigerator for 15 minutes to help coating adhere and reduce cheese melt-through.

Meanwhile, pour 1"–1.5" oil into a heavy skillet (cast iron recommended) and heat over medium-high until it reaches 350°F (175°C) or a breadcrumb test sizzles immediately. If you don’t have a thermometer, drop a small breadcrumb into the oil: it should sizzle and brown in ~30 seconds.

Fry breaded provolone in batches (do not overcrowd) for 60–90 seconds per side until golden brown. Use a slotted spatula to gently flip; be careful—the cheese inside will be soft. If browning too quickly, lower the heat slightly. Total fry time per slice should be about 2–3 minutes.

Transfer fried provolone to a wire rack set over a baking sheet or paper towel-lined plate. Keep warm in a 200°F (95°C) oven if making multiple batches.

To assemble: place 1 fried provolone slice on a serving plate, top with a spoonful (about 1–1.5 tbsp) of caramelized onion jam, then 1 slice of spicy capicola folded, and a basil leaf if using. Serve immediately so cheese is warm and melty.

Optional: serve with lemon wedges or a simple arugula salad to cut richness.