The Fennel and Parmesan Cutlets are truly delightful for both adults and children. They are very easy to prepare and are thus ideal even for those who aren’t very experienced in the kitchen. Sometimes I enrich them with ham and melting cheese when I want to make them a complete main dish. Before letting your imagination run wild, try them this way because they will win you over at the first bite. The grated parmesan is not essential, but it adds that extra touch of flavor, considering the vegetable’s neutrality. The cooking times I’ve listed are suitable for slices no thicker than half an inch, so the thicker they are, the longer they will take to cook. Remember that the tray should be placed in the center of the oven.
If you like fennel, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.1 lbs fennel
- 1.5 cups breadcrumbs
- 1/2 cup grated Parmesan
- 4 large eggs
- 1 clove large garlic
- 3 sprigs parsley
- to taste salt
- to taste extra virgin olive oil
How to Prepare Fennel and Parmesan Cutlets
Remove the initial part of the fennel along with the first two leaves, but don’t throw anything away because the scraps can be used to prepare other delicious recipes. Cut it into slices no thicker than half an inch, otherwise you’ll need to increase the cooking time, and wash them well under running water to remove any soil residue.
After drying them well with a paper towel or cloth, chop the garlic and parsley and place them inside a flat plate.
Sprinkle breadcrumbs, parmesan, and mix all the ingredients well.
Dip the fennel slice first in the beaten egg and then in the breadcrumb mixture. Gradually arrange them on the baking tray, previously lined with parchment paper that you have dampened and wrung out to make it adhere better. Finally, drizzle everything with a bit of extra virgin olive oil. At this point, put in the oven, but in a preheated oven at 356°F, and cook for about 12 minutes (it will all depend on the thickness of the slices).
Serve your Fennel and Parmesan Cutlets very hot, just out of the oven, and if you like, you can sprinkle them with freshly ground pepper.
Tips and Storage
Fennel cutlets can be stored both raw and cooked in the refrigerator for two days, but inside an airtight container.
I always recommend glass or ceramic because plastic is harmful to our health: when in contact with food, it constantly releases toxic substances.
