Cut the provola into cubes.
Pass it in the beaten egg and bread it with cornflakes.
Heat the frying oil, dip the recently made balls of provola in it and fry them for a few seconds so that the cornflakes are golden brown. Put them on absorbent paper in order to remove the excess oil.
Cut the carrots and cucumbers into julienne and the radishes into rounds.
Prepare the salad with the carrots, cucumbers and radishes and add the fried provola cheese after heating it for a few seconds in the microwave in order to melt its heart. Season with oil and salt and serve.