Sunflower seeds rosetta with provola cheese and Porcini and Truffles cream

Cut one disk 1 inch thick from the provola cheese. Dredge with flour, dip in the beaten egg and then in breadcrumbs. Fry it in hot olive oil until golden brown. Meanwhile, toast the rosetta, cut it in half and lay the lettuce and the white truffles and porcini cream on it, then add the fried provola on top. Serve hot.