Baked fennel cutlets

Fennel lends itself to many recipes, from a simple salad to a side dish or a second course like these oven-cooked fennel cutlets. They are a valid vegetarian alternative to meat ones, perfect to prepare in winter. The crunchy breading manages to preserve their unmistakable taste and aromatic flavor which recalls the taste of anise. They are a tasty second course or side dish to be made in a short time, with very few calories and little fat. The fennel cutlets with their appetizing appearance will also win over children, thanks to the golden and crunchy breading enriched with grated cheese. And for those who don't want to give up fried foods, fennel can be cooked in plenty of oil, the only precaution is to blanch them for a few minutes in plenty of salted water before breading them. If you want to try making tasty fennel cutlets, all you have to do is follow the instructions in this recipe.


Scope Side dish, Main course
  • 2 fennel large
  • 3 whole eggs
  • 150 g bread crumbs
  • 3 spoons Grated pecorino
  • extra virgin olive oil to taste
  • sale q.b.
  • pepe q.b.
  • Clean the fennel: remove the tufts and the hardest external part, cut them into thick slices of about 1 cm without completely removing the core part otherwise you risk them falling apart.

  • Wash the slices in water without breaking them, then pat dry and salt them.

  • Break the eggs, lightly salt them, pepper them and beat them with a fork.

  • Separately, pour the breadcrumbs with the cheese into a bowl and mix.

  • At this point, preheat the oven to 180°C in fan mode.

  • In the meantime, make the cutlets: dip the fennel slices first in the egg and then in the breadcrumbs, making it adhere well everywhere, even on the sides.

  • Line a baking tray with baking paper, grease it with a little oil and place the fennel cutlets on it, sprinkle the slices with a drizzle of oil and bake at 180°C in fan mode for around 30-35 minutes. At the end of cooking you should obtain a golden and crunchy breading. Enjoy them hot or even better warm when the flavors have blended together.

If you don't like Pecorino cheese you can omit it or replace it with Parmigiano Reggiano.


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