Baked fennel cutlets

Baked fennel cutlets: the recipe for a light and super crunchy side dish

The cutlets baked fennel have a slight contour and very tasty, the brilliant idea to make eating vegetables too to your children. The fennels are cut into rather thick slices, passed in the eggs and then in the corn-flour and finally baked in the oven by simply adding a drizzle of oil. In the end, you will get golden and super crunchy vegetable cutlets, excellent to accompany a dish based on meat or fish, but also as a second course to combine with a fresh seasonal salad and a few slices of toast. Simple and fast, they will solve any last-minute dinner for you. Find out how to make them by following our recipe step by step.

DIFFICULTY: EASY
READY IN: 40MIN
BAKED FENNEL CUTLETS FOR 4 PEOPLE

INGREDIENTS

FENNEL 2
EGGS 2 • 380 kcal
CORN FLOUR 100 gr • 370 kcal
EXTRA VIRGIN OLIVE OIL TO taste • 29 kcal
SALT as needed • 286 kcal
The calories refer to 100 grams of the product

How to prepare baked fennel cutlets

Clean the fennel: remove the hardest parts and the base (1), then rinse them thoroughly under cold running water.

Cut the fennel into rather thick slices, about 1 cm (2), pat them with a sheet of absorbent kitchen paper and then add salt.

Break the eggs into a bowl, salt them lightly and beat them with a fork (3). Pour the cornmeal into a dish.

Baked fennel

Pass a slice of fennel in the beaten eggs (4).

Baked fennel

Drain it well and then bread it with the cornflour: repeat the operation twice and be careful to completely cover the surface (5).

Baked fennel

Arrange the fennel slices on the dripping pan, lined with parchment paper, and sprinkle them with a drizzle of oil (6).

Baked fennel

Bake the fennel at 180 ° C and cook for about 30 minutes, turning them halfway through cooking. When the surface is golden brown, take the baked fennel cutlets out of the oven and serve them immediately (7).

Advice

The advice is to cut the fennel into rather thick slices of at least 1 cm: in this way, you will avoid that they fall apart during cooking. Pass the slices of fennel in the eggs and then in the cornflour twice: you will get an impeccable breading.

We chose to bread the fennel cutlets with cornflour, for a very crunchy crust with an intense flavour. If you like, you can replace it with breadcrumbs, perhaps wholemeal. If you love spicy flavours, you can also add a pinch of turmeric or curry or some finely chopped aromatic herbs.

If you want to make your cutlets even tastier, enrich the breading with a spoonful of Parmesan or grated pecorino.

Of course, for an even tastier version, you can bread the fennel cutlets and then fry them in boiling peanut oil until golden brown.

storage

To savour all the flavour and crunchiness, it is preferable to cook the fennel cutlets and enjoy them immediately.


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