eggless fennel cutlets
A perfect recipe for the “post-holiday” period, eggless fennel cutlets breaded without eggs and baked in the oven. For the breading, I chose to first coat them in parmesan and then in breadcrumbs (for a tastier version) or if you want an even lighter version, you can only use breadcrumbs. If you’re trying to eat lighter foods that go well with everything, I recommend trying these cutlets, which pair perfectly with any type of second course of meat or fish, they will surprise you!!! Fennel has many beneficial properties and is a vegetable that helps to deflate, so include it in your daily menu; it will do you a lot of good.
If you like fennel also try these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for eggless fennel cutlets:
- fennels
- salt
- extra virgin olive oil
- parmesan
Steps
The preparation of eggless fennel cutlets is very simple and quick, watch the video HERE.
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First, we need to clean, wash, and cut the fennels into thick slices. Take each slice and pass it first through milk then parmesan and after that breadcrumbs (for an even lighter version, you can pass them only in breadcrumbs). Arrange them in a row on a baking tray with parchment paper, leaving a bit of space between them. Sprinkle a little salt and a drizzle of oil on top.
Bake at 392°F for about 15 minutes.
Enjoy your meal!
