Baked Fennel Cutlets with Scamorza Cheese, a tasty and light vegetarian second course, perfect for those looking for a delicious alternative to classic meat cutlets.
I found this recipe in a cooking magazine and it immediately caught my attention. Since I am always on the lookout for recipes to get my kids to eat vegetables, this one came at the right time.
The preparation is very simple. I sliced the fennel, boiled them, then dipped them in egg along with the scamorza cheese, followed by breadcrumbs, and then baked them in the oven for about 20 minutes. As soon as they were out of the oven, I served them. They are delicious, tasty, and irresistible with that layer of melted and stretchy scamorza!
This recipe was born from the idea of transforming an often underestimated vegetable, fennel, into an inviting and flavorful dish, thanks to the stretchy scamorza.
With the leftover fennel, I made this exquisite Octopus Salad with Fennel and Oranges
The baked fennel cutlets with scamorza can be served as a second course, side dish, or appetizer, and lend themselves to numerous variations.
Let’s see together how to make Baked Fennel Cutlets with Scamorza Cheese. Prepare the ingredients and let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 fennel
- 7 oz scamorza
- 2 eggs
- 3/4 cup breadcrumbs
- herbs
- salt
Tools
- 1 Pan
- 1 Baking Tray
Steps
Making Baked Fennel Cutlets with Scamorza Cheese is very simple.
First, clean the fennel. Remove the green part and part of the base, not too much, practically flush, to allow the leaves to stay together.
Cut them into fairly thick slices (between 1/4 – 1/2 inch). If they are too thin, they would separate during cooking.
Cook the fennel slices in a pot, covered with hot water. Salt and cook for about 10 minutes from the start of boiling.
Once cooked, drain and pat them dry with paper towels.
Preheat the oven to 392°F.
Slice the scamorza, preferably as large as the fennel slices.
Beat the eggs in a plate. In another plate, put the breadcrumbs and add chopped herbs, mix.
Cover each fennel slice with scamorza, dip them in the egg
and then in breadcrumbs, to cover them completely.
As you prepare them, place them on a tray lined with parchment paper.
Bake in a preheated oven for about 20 – 25 minutes.
Remove the fennel cutlets from the oven, place them on a plate, and serve hot.
Here are the Baked Fennel Cutlets with Scamorza Cheese ready.
Enjoy your meal!
See you at the next recipe.
Storage
You can store Baked Fennel Cutlets with Scamorza Cheese in the refrigerator for 2 days, sealed in an airtight container. To reheat and keep them crispy, use the oven or air fryer.
They can be frozen raw, already breaded: place them on a tray and then transfer them to a food bag once hardened. Cook them from frozen, slightly increasing the cooking time.
Tips and Suggestions
– For an even crunchier breading, you can use panko breadcrumbs.
– For a richer version, you can add cooked ham or speck between the fennel and scamorza.
– You can also replace the scamorza with another stretchy cheese, like provolone or mozzarella.
– Pre-cooking the fennel: to ensure the fennel is tender inside and not too crunchy, blanch or steam them for about 5-7 minutes before breading and baking. Let them cool well before dipping in egg/milk.
– For professional crispiness, double breading: dip the cutlet in the egg and then in breadcrumbs, and repeat the operation (egg → breadcrumbs).
Variations
– Replace the scamorza with mozzarella, for a super stretchy effect. Choose the one for pizza or let it drain well. If you want a stronger flavor and extreme creaminess (great for winter evenings), replace it with fontina or taleggio.
– Vegan/Dairy-Free Version: replace the egg with a mix of water/plant-based milk and flour, and the scamorza with a plant-based cheese that melts well.
– Gluten-Free: replace regular breadcrumbs with chickpea flour or rice/corn breadcrumbs.
– If you want, you can add cooked ham between the fennel and scamorza
FAQ (Questions and Answers)
Do I need to blanch the fennel before breading them?
Yes, it is highly recommended. Blanching fennel slices in salted water for about 5-10 minutes (depending on the thickness and desired softness) helps to soften them, ensuring they cook well in the oven and do not remain too crunchy inside. After blanching, make sure to drain them well and pat dry with a towel.
Can I make them without eggs?
Yes, it’s possible. You can use a vegan alternative for breading such as: plant-based milk (e.g., soy, rice), water, or vegetable broth, or a light batter made with water and flour (e.g., chickpea flour).
Can I cook them in an air fryer?
Yes. The air fryer is a great alternative for getting crispy cutlets. Cook them at about 356°F – 392°F for 20-25 minutes, turning them halfway through.
