I’ll let you in on something: I don’t like raw fennel. I don’t like anise, and since fennel reminds me a lot of this flavor, it’s one of the few vegetables I can’t nibble on. But cooked, it’s a different story because they are versatile and delicate. After the fennel cordon bleu, which were a hit at home, I made some fennel cutlets, ready in a few minutes and delicious. A super crispy, light breading, I baked them, with a soft heart, perfect as a main dish or a really good side. If you like vegetable cutlets, try the mushroom cutlets or the onion cutlets. If you can’t get enough, try the eggplant cutlets or the cabbage cutlets.
Let’s get to work and prepare the fennel cutlets together.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 fennel bulbs
- 50 ml milk
- 2 eggs
- 3/4 cup all-purpose flour
- 1 cup breadcrumbs
- to taste salt and pepper
- to taste extra virgin olive oil
- 1 tbsp chopped parsley
Tools
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- Baking Tray
Steps for Preparing Fennel Cutlets
Clean the fennel by removing the green parts and the base. Then cut it into slices that are not too thin, but not too thick either. About a quarter inch.
In a bowl, quickly beat the whole eggs with milk, salt, and pepper. Dip the fennel slices first in flour, shaking off the excess, then in the egg, and finally in the breadcrumbs.
Place the breaded slices side by side on a baking tray lined with parchment paper and drizzle with extra virgin olive oil. Bake at 356°F, static for 25-30 minutes (in an air fryer at 356°F for 15-20 minutes), they should become golden. Serve them with a bit of salt and chopped parsley.
Storage
Store the fennel in the fridge, but they will lose the crispiness they have just after cooking.
