Are you looking for a tasty yet light side dish? Then fennel cutlets are just what you need. Only a few steps are necessary to prepare them: clean the fennel, slice it, and bread it. Then straight into the oven for baking. If you’re intrigued, discover the steps to prepare these delicious cutlets.
Did you like this recipe? Then don’t miss the tasty roasted potatoes, the black cabbage with bacon or quick zucchini parmesan in the air fryer.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 fennel (large)
- 2 eggs
- as needed extra virgin olive oil
- as needed breadcrumbs
- as needed salt
Steps for Fennel Cutlets
Start by cleaning the fennel: remove the stalks, fronds, and outer parts that are tougher. Wash them carefully under running water, dry them, and slice them about 0.6 inches thick.
In a bowl, break the eggs, add a pinch of salt, and beat them with a fork or whisk.
Lightly salt both sides of the fennel slices and dip them in the beaten eggs; then cover them with breadcrumbs, making sure the coating adheres well on all sides.
Line a baking tray with parchment paper, drizzle a thin layer of extra virgin olive oil, and place the fennel cutlets on it. Complete with another light drizzle of oil.
Bake in a preheated static oven at 365°F for about 25 minutes, until they are crispy and golden brown on the surface. Turn them halfway through cooking.
Your fennel cutlets are ready to be served.
Storage and Tips for Fennel Cutlets
Fennel cutlets can be stored in the refrigerator for up to one day in an airtight container.
If you want to add a delicious touch, in the last 5 minutes of cooking you can place sliced provolone cheese on the fennel. You can customize the breading to your taste: in addition to breadcrumbs, you can add grated Parmesan or sweet paprika, chopped parsley, or any other spice you like.
