Fried fennel cutlets in a pan are a crispy and tasty side dish or a delicious vegetarian main course. They are prepared in a few minutes by breading and frying them in a pan, but alternatively, you can also bake them.
With a medium-sized fennel, you can make about 10-12 thin slices to create the cutlets, then you have to bread them, traditionally with breadcrumbs or with panko (a type of white bread crumbs typical of Japanese cuisine) and finally fry in a pan with a finger of oil. You will get an excellent result even with baking at 350°F for about 20 minutes, until golden brown.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1 fennel (medium-sized)
- 2 eggs
- as needed breadcrumbs (or panko)
- 2 tablespoons Grana Padano cheese, grated (or other grated cheese)
- as needed flour
- salt, black pepper, oil for frying
Steps
Wash and clean the fennel, remove the green top and the tougher outer parts. Cut it into thin slices, about 1/8 inch thick. Place the flour in a small plate, the breadcrumbs (or panko) mixed with the grated cheese in another plate, and in a small bowl, beat the eggs with salt and black pepper.
Dip each fennel slice in the flour, then in the beaten eggs, and finally in the breadcrumbs, ensuring the coating adheres well.
In a non-stick pan, add a finger of oil for frying, not too much, and fry the fennel cutlets for about 6 minutes on medium-low heat, 3 minutes on one side and about 3 minutes on the other side, until the fennel is cooked and the coating is golden.
Serve the fennel cutlets with a squeeze of lemon to taste, or accompanied by a delicious chickpea hummus.
