Delicious and crispy on the outside, soft on the inside, these vegetarian fennel cutlets are perfect as a light and healthy second course!
Ingredients (for 4 people):
Fennel: 3 medium, cut into slices of about 1 cm 🥒
Eggs: 2 🥚
Breadcrumbs: 150 g 🍞
Parmigiano Reggiano: 50 g, grated 🧀
Fresh parsley: to taste, finely chopped 🌿
Salt: to taste 🧂
Black pepper: to taste 🌶️
Extra virgin olive oil: to taste
Procedure:
- Prepare the fennel:
Wash the fennel, remove the tough outer leaves and cut them into slices of about 1 cm thick. - Blanch the slices:
Bring a pot of salted water to the boil. Immerse the fennel slices and blanch for 5 minutes. Drain and let cool. - Prepare the breading:
In a bowl, mix the breadcrumbs, grated Parmesan, chopped parsley, salt and pepper. - Bread the fennel:
In another bowl, beat the eggs with a pinch of salt. Pass each slice of fennel first in the beaten egg, then in the breadcrumb mix, pressing lightly to make the breading adhere well. - Arrange on the baking sheet:
Arrange the breaded slices on a baking sheet lined with baking paper. Drizzle with a little extra virgin olive oil for a more golden and crispy cooking. - Baking in the oven:
Preheat the oven to 200°C. Bake the fennel cutlets for 20-25 minutes, turning halfway through, until golden and crispy. - Serve:
Remove the cutlets from the oven and serve them hot, accompanied by a side of fresh salad or baked potatoes for a complete and tasty meal!
