Oven-baked breaded fennel, a delicious side dish easy to make and very tasty, perfect to accompany any meat or fish main course. We adore fennel made in every way, but done like this, they were devoured. If you wish, you can add a tablespoon of grated cheese to the breading. These delicious fennel cutlets will be soft inside, and the outside will have a crunchy breading. I recommend checking out all my FENNEL RECIPES, I am sure you will find more recipes to try. Now let’s see how to make oven-baked breaded fennel, and if you try them, let me know. Barbara

Here are some other tasty recipes I recommend trying:

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare oven-baked breaded fennel

21.2 oz fennel
to taste breadcrumbs
to taste parsley
to taste salt
to taste flour
2 eggs
to taste extra virgin olive oil

How to prepare oven-baked breaded fennel

Start preparing the oven-baked breaded fennel, clean the fennel, wash them, and slice them about a quarter-inch thick.
Pour the eggs onto a plate and beat them with a fork, pour the flour onto a plate, and the breadcrumbs onto another plate, add chopped parsley to the breadcrumbs,
a pinch of salt
and mix well.
Take the fennel slices and coat both sides with flour,
in the beaten egg
and then in the breadcrumbs,
as you go, place the slices on the oven tray, and once you have breaded all of them, add a drizzle of oil or spray it with a sprayer.
Bake in a preheated ventilated oven at 356°F for 20 minutes, turning them halfway to ensure perfect cooking.