Baked fennel cutlets are a very tasty appetizer or side dish.
As I had already mentioned, I often consume fennel and often use them in main and second courses, as side dishes and especially in savory pies 🙂
Today I still had 3 to use up and since I didn’t want to cook them the same way, i.e., in the meatloaf, I preferred to bread them creating cutlets.
It’s a great dish: light and low-calorie 😉
In this recipe, I did not use eggs and instead prepared a batter with water and flour, then passed them through breadcrumbs.
I did not specify the quantities because since fennel can vary in size, the amount of water, flour, and breadcrumbs can vary. The advice is to start with small amounts and then add more as needed while breading 😀
Use water and flour in the same quantity, i.e., if you use 200 g of water, use 200 g of flour, and so on.
If I’ve piqued your interest, I’ll write you the recipe 😉
P.S.: With fennel, I also suggest trying these recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 108.54 (Kcal)
- Carbohydrates 19.36 (g) of which sugars 1.52 (g)
- Proteins 3.43 (g)
- Fat 1.99 (g) of which saturated 0.37 (g)of which unsaturated 0.63 (g)
- Fibers 2.73 (g)
- Sodium 155.62 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Fennel Cutlets
- 3 fennel
- as needed flour
- as needed water
- as needed breadcrumbs
- 2 tablespoons extra virgin olive oil (+ a drizzle of oil to use on top)
- as needed salt
- as needed pepper
Tools
- 1 Pot
- 2 Bowls
- 1 Knife
- 1 Spoon
- 1 Parchment paper
Steps for Baked Fennel Cutlets
Clean the fennel by removing the stalk, wash them under cold running water.
Slice them into approximately half-inch slices and cook in a pot with salted water until just tender. It took me about 20 minutes. You will need to judge the timing yourself.
Prepare the batter in a bowl with flour, water, oil, salt, and pepper. In another bowl, pour the breadcrumbs.
Dip each fennel slice in the batter and then in the breadcrumbs.
Place each slice on a baking sheet lined with parchment paper.
and add a drizzle of oil on top.
Preheat the oven to convection mode at 392 °F (200 °C) and bake the fennel cutlets for about 10 minutes, then turn them over and bake for another 10 minutes.
The baked fennel cutlets are ready. Excellent both hot and cold.
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