If you have extra fennel in the fridge and you don’t really know how to cook it, in addition to munching on it raw or seasoned with a little extra virgin olive oil and salt, why not prepare a delicious fennel cutlet with a stringy heart? This delicious recipe to prepare in 5 minutes will win you over at the first bite! The flavor will be truly unique and you can prepare it for a second course on the fly or for a quick and delicious dinner-saving idea.
Ingredients:
2 fennel bulbs (large)
2 eggs
A little breadcrumbs
Corn flour
A little salt
2 tablespoons of extra virgin olive oil
100g cherry tomatoes
80g of fior di latte
2 tablespoons of Parmesan cheese
Preparation:
First we take our fennel, clean them very well under cold running water and then cut them into slices of about 1 cm. Then prepare a pot by putting it on the stove full of water and bring it to a boil. Soak the fennel in the pot with water and blanch them for about 5 minutes, then we can go on draining them.
Now in a small bowl beat the 2 eggs and pour a little breadcrumbs into a dish, then add the tablespoons of grated Parmesan cheese. Take our fennel and place one of the slices, a slice of fior di latte and cherry tomatoes cut in half or as you prefer on top of the mixture. Close our fennel cutlet with another slice of fennel. At this point we dip the vegetarian cutlets first in the egg and then in the breadcrumbs and Parmesan cheese, then place everything on a baking sheet covered with parchment paper. Add a drizzle of extra virgin olive oil and bake all the cutlets at 200 ° C for about 20 – 25 minutes. Once golden, we can remove them from the oven and let them cool.
Once ready, we can enjoy the crunchy exterior and the soft and stringy heart. Perfect for a tasty, quick and light second course. Enjoy your meal!
