Fennel cutlets, a delicious and easy-to-make main course, are great whether eaten hot or at room temperature and are filled with ham and cheese. The fennel cordon bleu is baked, but if you like, you can cook it in an air fryer for quicker cooking, making your fennel cutlets in the air fryer crunchy on the outside and soft on the inside. The stuffed fennel cutlets, being baked, are perfect even for children, allowing them to eat vegetables in a tasty and different way. I decided to prepare the cutlets after hearing how good BAKED BREADED FENNEL was, adding some ham and cheese, you’ll have a tasty main course. Now let’s see how to make fennel cutlets, and if you try them, let me know. Barbara

Here are other tasty fennel recipes I recommend trying:

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the fennel cutlets

21.16 oz fennel
3.53 oz cheese
3.53 oz cooked ham
2 eggs
as needed flour
as needed breadcrumbs
as needed salt
as needed extra virgin olive oil

How to prepare the fennel cutlets

Let’s begin preparing the fennel cutlets: clean the fennel, wash them, and slice them about 1/5 inch thick.
Take two slices and place some cooked ham on one slice
and some cheese,
cover with the second slice of fennel and press well, continue this way with the remaining cutlets.
Dip each fennel cordon bleu first in the flour,
then in the beaten egg
and finally in the breadcrumbs.
As you go, place the fennel cutlets in a baking tray lined with parchment paper,
add some salt
and extra virgin olive oil.
Bake in a pre-heated fan oven at 356°F for 20 minutes, turning them halfway through for perfect cooking.