The oven-baked fennel cutlets without eggs are a surprisingly delicious and light dish that everyone, even the most skeptical, should try. This dish is not only easy to prepare but also a great alternative to classic meat cutlets, perfect for those looking for a vegetarian option or simply want to diversify their diet. The egg-free version is ideal for those with intolerances or who prefer to avoid animal products, without sacrificing taste and crunchiness.
To prepare these cutlets, simply slice the fennel into thick slices, dip them in a light batter made of flour and water, and then coat them with a mix of breadcrumbs and spices to taste. Baking in the oven makes them crispy on the outside and tender on the inside, without adding excess fat. If you prefer an even quicker version, you can cook them in the microwave: just place them on a suitable dish, spray them with a bit of olive oil, and cook at maximum power for a few minutes, turning them halfway through.
The result? A light and tasty dish that can be served as an appetizer, side dish, or main course. The oven-baked fennel cutlets are perfect for any occasion, from family dinners to lunch with friends, and will surely win everyone over with their irresistible texture and unique flavor.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric oven, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Oven-Baked Fennel Cutlets Without Eggs
The quantities indicated are for a side dish for 4 people, so if you want to serve them as a main course, double the quantities.
- 3 fennel bulbs
- 6 tablespoons flour (whole wheat flour can also be used if preferred)
- 1 cup water (approximately)
- 2 pinches salt
- as needed breadcrumbs
- as needed extra virgin olive oil
Tools
- 1 Crisp plate
- 1 Bowl
- 1 Deep plate
Preparation of Oven-Baked Fennel Cutlets Without Eggs
Here are the instructions to make the Oven-Baked Fennel Cutlets both in a traditional oven and in a microwave with a crisp plate, suitable for modern microwaves, or using a low Pyrex dish.
First, clean the fennel by removing the base and green parts, but do not discard them as you can make a good vegetable broth or use them as plate decoration.
Also remove the outer leaves if they are damaged, then cut the fennel into slices slightly thicker than a quarter inch.
In a bowl, sift the flour and gradually add the water, incorporating it with a hand whisk.
Be careful to remove lumps, and the batter should be thick enough not to completely slide off the slices.
Place the breadcrumbs in a deep plate and flavor it with chopped herbs.
Dip the fennel slices in the batter, letting them drip slightly, then coat them in breadcrumbs.
Press lightly so that the breadcrumbs adhere well.
As you prepare them, place them on a cutting board without overlapping.
Preheat the oven to 375°F in static mode, wet and squeeze some parchment paper.
Line a baking sheet with the paper and arrange the fennel slices side by side, drizzle with a little extra virgin oil.
Bake the fennel cutlets on the center rack of the oven for at least 20 minutes.
If you have the crisp plate, grease it with a little extra virgin oil, place the fennel slices without overlapping, and drizzle with a bit of oil.
Set the CRISP or Micro + grill function and cook for 8 minutes, remove the tray from the microwave, flip the cutlets, and cook for another 2-3 minutes.
If you don’t have the crisp plate, you can use a Pyrex glass dish and lightly grease the base. The result will be different as they will be less golden.
If you want to speed up the process further, you can boil the fennel slices for 2 or 3 minutes in plenty of lightly salted water.
Then drain them and let them cool before dipping in the batter. You can also pre-cook them steamed in the microwave for 2 minutes.
Storage of Oven-Baked Fennel Cutlets Without Eggs
You can store them in the refrigerator for 2 days, they are also good at room temperature.
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