Fried Provolone & Spicy Capicola Recipe
House-made bread, fig jam
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Provolone & Spicy Capicola - Main Components
Breading & Frying
Garnish & Finish
Method
Fried Provolone Preparation
- 1
Slice and chill cheese
Slice the provolone into six 2-ounce (about 1/4-inch thick) rounds or rectangles. Place them on a parchment-lined tray and freeze for 20–30 minutes — this firms the cheese and reduces melting during frying.
- 2
Prepare breading stations
Set up three shallow bowls: one with the flour, seasoned with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; a second with beaten eggs mixed with 3 tablespoons milk; and a third with the breadcrumbs mixed with the grated Parmesan and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 3
Bread the provolone
Remove cheese from the freezer. Dredge each slice first in flour, shaking off excess; then dip into the egg mixture, letting excess drip off; then press firmly into the breadcrumb mixture to coat thoroughly. For a thicker coating, repeat the egg and breadcrumb step once more. Return breaded slices to the parchment-lined tray and chill for 10 minutes to help set the crust.
- 4
Fry until golden
In a heavy skillet or sauté pan, pour about 1/4–1/2 inch oil (approx. 1 cup) and heat to 350°F (175°C) or until shimmering. Fry breaded provolone in batches, 1–2 minutes per side, until golden brown and crisp. Use a slotted spatula or tongs and avoid overcrowding. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed.
Assembling Accompaniments
- 5
Prepare bread
Slice the house-made bread into 1/2-inch thick slices. If desired, lightly toast on a baking sheet in a 375°F (190°C) oven for 5–7 minutes until edges are crunchy but interior still slightly soft.
- 6
Warm fig jam
Gently warm the fig jam in a small saucepan over low heat or microwave briefly (15–20 seconds) until slightly runny but not boiling — this makes it easier to smear on bread.
- 7
Plate capicola
Arrange the thinly sliced spicy capicola on the platter in loose folds or rosettes so diners can pick pieces to pair with the fried cheese.
Finish & Serve
- 8
Build each bite
To serve, spread about 1 teaspoon of warmed fig jam onto a slice of toasted house bread, top with a piece of fried provolone, and fold a slice of spicy capicola over or alongside. Optionally add a small handful of arugula and a few drops of lemon juice and a light sprinkle of chili flakes for brightness and heat.
- 9
Garnish
Scatter remaining arugula on the platter, squeeze the remaining half lemon over arugula to taste, and dust a few extra chili flakes if desired. Serve immediately while cheese is warm and crisp.