Fennel Cutlets

Name: Fennel Cutlets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: Fennel ( from 850 g each) 2; Breadcrumbs 1 ¼ cup; Eggs 3; Fine salt to taste; Black pepper to taste; Oregano fresh to taste; Grana Padano PDO cheese grated 4 tbsp; Vegetable oil to taste

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Makes: 8
Cost: Low

PRESENTATION

Fennel cutlets bring a super fresh twist to your table, especially when autumn hits. And here's the thing, folks in Italy start diving into the bounty of seasonal vegetables. Sliced fennel, with its aromatic hint of anise, really shines when breaded and fried to a perfect crispy and golden finish. The result? A dish that’s crunchy outside but stays juicy inside, making each bite really really satisfying. It's a fun switch from traditional meat cutlets. And, you know what, across Italy, some people even swap in veggies like pumpkin for a new flavor—pretty cool.

This fennel cutlet recipe is a great example of how Italian kitchens creatively use seasonal ingredients. Fennel effortlessly transitions from salads to big baked dishes like gratins. Really versatile.

Many enjoy crispy fennel cutlets as a main dish, paired with a spicy dip to balance the fennel's natural sweet notes. They can also be cut into smaller bites, perfect for appetizers at gatherings—pretty simple. The adaptability is part of the charm—add cheese for fennel cutlets with cheese, or opt for baked fennel cutlets if you prefer a lighter dish.

The breaded coating gives that super super satisfying crunch, while the tender fennel inside offers a familiar yet fresh taste. In some regions, these cutlets are part of a vegetarian spread, alongside fennel gratin or roasted fennel slices, providing plenty of ways to savor classic Italian vegetables. Whether you're preparing a quick weeknight meal or serving a batch for friends, these easy fennel cutlets fit right in. For real, Italian cuisine always finds a way to turn simple vegetables into something special, and this dish is a shining example of that laid-back, creative spirit. It's all about making the most of what’s in season and enjoying every delicious bite.

INGREDIENTS

Fennel 2 - ( from 850 g each)

Breadcrumbs 1 ¼ cup (150 g)

Eggs 3

Fine salt to taste

Black pepper to taste

Oregano to taste - fresh

Grana Padano PDO cheese 4 tbsp (20 g) - grated

for frying: Vegetable oil to taste

Preparation

How to prepare Fennel Cutlets

To prepare the fennel cutlets, first wash them well under running water. Then remove the part at the top with the fronds 1, and cut the fennel into slices lengthwise 2. Meanwhile, pour the breadcrumbs into a bowl, add the Parmesan cheese 3,

the fresh oregano leaves 4, salt, pepper, and mix everything 5. In another bowl, beat the eggs with a pinch of salt. At this point, heat plenty of oil, it should reach a temperature of 340°F. In the meantime, make the cutlets: dip the fennel slices first in the egg 6,

then in the breadcrumbs 7 and arrange them on a tray 8. As soon as the oil reaches the right temperature, fry the cutlets 1-2 at a time 9.

After 1-2 minutes, when they are golden brown, drain them 10 and transfer them to a tray lined with paper towels to remove the excess oil 11. As soon as you have finished frying them, transfer them to a serving dish and serve the fennel cutlets hot 12.

Storage

It is advisable to consume the fennel cutlets immediately. Alternatively, they can be stored in the refrigerator for up to one day and reheated in the oven.