BREADCRUMBED FENNEL CUTLETS in air fryer, super simple and tasty, a quick recipe perfect as a side dish or light main course to make in no time.
I bought some zero-mile fennel, nice and crunchy, and wanted to prepare them differently from usual. Thus, these breaded fennel cutlets were born, an easy recipe that everyone loves, even my daughter who usually frowns upon vegetables.
The fennel cutlets in air fryer are one of those clever ideas that save your lunch or dinner. Crunchy on the outside, soft on the inside, light because without traditional frying. Perfect as a fancy side dish but also as a light main course if accompanied by a salad or fresh sauce.
Follow me in the kitchen today for fennel cutlets in air fryer.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 fennel (round and large)
- 2 eggs
- tablespoons grated parmesan
- breadcrumbs
- Half teaspoon sweet paprika
Steps
Clean the fennel, remove the hard parts and cut them into slices about 0.5–0.6 inches thick.
Blanch them in salted water for 5–7 minutes (they should soften but remain firm). Drain and let them cool well.
Beat the eggs with salt and pepper and mix the breadcrumbs with parmesan.
Dip each slice first in the egg, then in the breadcrumbs pressing well.
Place the cutlets in the basket without overlapping, spray lightly with oil and
cook at 356°F for 15–18 minutes, turning them halfway through cooking.Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
BREADCRUMBED FENNEL CUTLETS in Air Fryer
Useful tips: cut the fennel not too thin so they stay soft. For an extra crispy coating, use fine breadcrumbs and spray a little oil before cooking. If you want to make them even tastier, add parmesan or spices to the breadcrumbs.
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FAQ BREADCRUMBED FENNEL CUTLETS in Air Fryer
Can the fennel cutlets be baked in the oven?
Yes, but in the air fryer they come out crunchier.
Should the fennel be blanched beforehand?
Not always or it depends on taste.
Can I prepare them in advance?
It’s better to cook them on the spot to keep them crunchy.
Are they suitable as a main course?
Yes, pair them with a source of protein.
Are they good cold too?
Absolutely yes, I adore them in every way.
