Peel the potatoes, wash them and grate them with a grater with large holes.

Squeeze them gently to remove some of the vegetation water, then put them in a bowl and add the provolone, also grated to the julienne, and the flour, and mix.

Bread the chicken slices with the potato mixture, trying to make it stick all over the surface, then season with a little salt (and, if you like, pepper too).

Heat some oil in a large pan and fry the cutlets, browning them evenly, then drain them on kitchen paper.

The chicken cutlets with potatoes are ready, serve them immediately.

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