Today we are preparing baked fennel cutlets, the unexpected cutlet that is crunchy, light, and plant-based.
Fennel is a light vegetable but rich in fiber and antioxidants, perfect for a healthy diet and for those who want to reduce meat or fried foods.
The simple yet appetizing breading will make them crispy and tasty, even if baked.
If you love eating consciously yet deliciously, check out these other fennel and vegetable recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Fall
- Energy 49.13 (Kcal)
- Carbohydrates 4.22 (g) of which sugars 0.91 (g)
- Proteins 3.00 (g)
- Fat 2.05 (g) of which saturated 0.97 (g)of which unsaturated 0.80 (g)
- Fibers 1.11 (g)
- Sodium 104.72 (mg)
Indicative values for a portion of 30 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
- 14 oz fennel (about 2/3)
- 1 egg
- to taste fine salt
- to taste parsley (chopped)
- 1 oz grated Parmesan cheese
- 1.75 oz breadcrumbs (add if it runs out)
- to taste extra virgin olive oil
Tools
- 1 Mixing bowl
- 1 Fork
- 1 Knife
- 1 Cutting board
- 1 Baking tray
- 1 Mat silicone
Steps
To support my explanation, at the top of the page, I have also attached the video recipe of the preparation.
Take the fennels, wash them thoroughly and then after removing the ends cut into rings.
Rinse well under running water, dry, and set aside for a moment.
In a mixing bowl, beat the egg with salt, grated Parmesan, and chopped parsley.
Take the fennel discs and dip them in the egg mixture and then in breadcrumbs.
If you like, you can flavor the breadcrumbs with mixed spices like marjoram, sage, garlic.
Since fennel is composed of layers, don’t be alarmed if the disc seems to open up slightly.
Press the breadcrumbs well onto it and then carefully arrange on parchment paper or a silicone mat suitable for oven baking.
I love these mats they have saved me a lot and I don’t even have to grease them on the base, whether I place cookies, bread, or other food.
If you’re interested, among the tools, I’ll leave the link to purchase it directly from here, by clicking on the Amazon icon.
A drizzle of oil on the surface of the vegetables and into the oven.
Preheat the oven to 350°F (fan) and bake the fennels for about 30 minutes.
Of course, the cooking time also depends on how tender or firm they are.
Prick them and when you can sink the fork prongs and the crust is there, you can turn off the oven.
Crispy, light, and so easy to make! A golden and fragrant breading envelops soft fennel slices that become irresistible in the oven. Perfect to make even the skeptics enjoy fennel!
How to store fennel cutlets
Let them cool completely.
Place them in an airtight container or wrap them in parchment paper.
They last 2–3 days.
To make them crispy again, heat them in the oven at 350°F for 8–10 minutes (avoid the microwave if you want to keep the crispiness).
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