Sicilian-Style Breaded Fennel Cutlets.

A vegetarian and humble dish from Sicilian rural tradition.
Easy to make, requiring just a few ingredients. The key is a good Sicilian-style seasoned breadcrumbs made perfectly, then eggs, flour, and a dash of oil.
The Sicilian-Style Breaded Fennel Cutlets can be baked in the oven, cooked in an air fryer, or pan-fried.

Ingredients

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10.5 oz fennel (thinly sliced)
1 egg
2 tablespoons flour (heaping)
7 oz breadcrumbs (seasoned Sicilian-style see recipe)
to taste extra virgin olive oil

Tools

What we need to make

1 Knife
3 Bowls
1 Oven

Steps

To make

The first thing to do is to prepare the breadcrumbs following my recipe click here it’s very simple. For this recipe, I chose a not too fine grain for the breadcrumbs, but you can use a finer one,
Clean and slice the fennel into 0.2-inch slices.
Place the slices in a bowl and dust with flour, making sure they’re well coated.
Now beat the egg
and pour it over the floured fennel
and mix them with your hands
Take the fennel slices one by one and bread them in the Sicilian-style seasoned breadcrumbs
pressing firmly with your hands.
Once all the slices are breaded, decide how you want to cook them.
Once all the slices are breaded, decide how you want to cook them.
Preheat the oven to 375°F with a fan. Place parchment paper on the baking sheet and spread out the breaded fennel slices side by side, giving them a spray of extra virgin olive oil.
Bake for about 15 minutes. If you want to give them a bit more color, put them under the broiler for a few minutes.
Place the cutlets in the basket as much as your appliance allows, set the temperature to 400°F and cook for 10 minutes.
Pour some seed oil and heat it. Cook the slices for 2 minutes per side, then dry them on paper towels to remove excess oil before serving.
Here you have Sicilian-Style Breaded Fennel Cutlets ready to be served hot.