The baked fennel cutlets are a tasty and vegetarian idea, perfect as a main course for an everyday dinner. A lighter version of the classic Milanese cutlet, but equally delicious, using fennel instead of meat cutlets.
Preparing this recipe is very easy and there’s no need to blanch the fennel before breading. In fact, I recommend you not to do so, as they may fall apart before you even dip them in the eggs. Once you’ve sliced and cleaned the vegetables, dip them in beaten eggs and then in breadcrumbs. For this version, I chose not to season the breadcrumbs. However, if you prefer, you can also add grated cheese and aromatic herbs to your liking.
Once the fennel is breaded, they can be cooked in the oven or, if you prefer, in an air fryer. A vegetarian main course, light but equally delicious, that will please everyone: young and old. Now let’s head to the kitchen together, because the baked fennel cutlets will be ready in a click!
If you’re interested in other cutlet recipes, also check out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 232.73 (Kcal)
- Carbohydrates 29.51 (g) of which sugars 3.39 (g)
- Proteins 9.61 (g)
- Fat 8.08 (g) of which saturated 2.11 (g)of which unsaturated 2.61 (g)
- Fibers 3.15 (g)
- Sodium 909.51 (mg)
Indicative values for a portion of 99 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 fennel
- 2 eggs
- 1 1/2 cups breadcrumbs
- 1 tbsp extra virgin olive oil
- salt (to taste)
Tools
- Basin
- Plate
- Fork
- Baking tray
- Parchment paper
Steps
First, clean the fennel. Remove the harder outer part and slice them about 1/4 inch thick. Be careful not to remove the core completely, or they might fall apart. Rinse the fennel well under running water and pat them dry with a kitchen towel.
In a basin, beat the eggs with salt and pour the breadcrumbs onto a plate. Dip the fennel slices first in the beaten eggs and then in the breadcrumbs. Press well with your hands so that the breadcrumbs adhere well even to the edges, and repeat the breading process once more.
Next, place the fennel cutlets on a baking tray lined with parchment paper and drizzle some oil. Bake in a preheated oven with static function at 350°F (180°C) for 30 minutes, turning them halfway through cooking. Alternatively, you can cook the cutlets in an air fryer at 400°F (200°C) for 20 minutes, again turning them halfway through.
The oven-baked breaded fennel is ready! Serve them hot with salad or roast potatoes.
Tips and Variations for Baked Fennel Cutlets
Baked fennel cutlets can be stored in the refrigerator for one or two days and reheated in the fryer or oven for a few minutes.
FAQ Questions and Answers for Baked Fennel Cutlets
Can I add spices to the cutlets?
Yes, you can add grated cheese or aromatic herbs to your liking to the breadcrumbs.
