The baked fennel cutlets are easy, quick, and delicious — perfect to pair with meat or fish dishes. If you’re looking for a tasty side or a vegetarian main, this recipe is for you. These fennel cutlets are great because they’re crispy on the outside and soft inside. It’s a light recipe for those who don’t want to give up flavor. If you like oven-baked sides, you can also try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 2 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the baked fennel cutlets
- 1 fennel bulb (large)
- 1/4 cup breadcrumbs
- 2 tsp grated Pecorino Romano
- 2 tbsp all-purpose flour
- 1 egg
- to taste salt
- to taste extra virgin olive oil
Tools
- Baking sheet
- Parchment paper
- Plates
- Spoons
Steps to make the baked fennel cutlets
To prepare the baked fennel cutlets, first wash the fennel bulbs well under running water and remove the tough top and bottom parts. Slice the fennel into pieces that are not too thin nor too thick. In a plate, beat 1 egg with a pinch of salt; on another plate place 1/4 cup breadcrumbs, 2 tbsp all-purpose flour and 2 tsp grated Pecorino Romano. Dip the fennel slices first in the beaten egg, then in the breadcrumbs mixture.
Meanwhile, preheat the convection oven to 356°F. Take a baking sheet lined with parchment paper and place the fennel cutlets on it. Drizzle the fennel surfaces with extra virgin olive oil and, if you like, add another pinch of salt. Bake in the convection oven at 356°F for about 30 minutes; I placed the baking sheet on the middle rack. At the end, you can put them under the broiler for a couple of minutes to brown them more.
They turn out beautifully golden and crispy. Truly delicious. Now your fennel cutlets are ready to serve!
Storage and tips
You can omit the egg for the breading if you prefer.
You can store the fennel cutlets in an airtight container in the refrigerator for 2 days.
