Fennel cutlets: the recipe for a delicious and easy to prepare appetizer
The fennel cutlets I’m a appetizers tasty and easy to prepare, ideal to serve as a side dish. To make them, just cut the fennel sliced, blanch them and then bread them in breadcrumbs flour, eggs and breadcrumbsbefore fry them in boiling oil until golden. The end result will be crispy, golden cutlets, ready to serve with some rosemary to make them more fragrant. Here are the steps to make them.
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How to prepare fennel cutlets
Take the fennel and cut the stems.
Divide them into slices of about 1 centimeter.
Wash the slices under water and blanch them for about a minute, then collect them and cool them.
Dip them first in the flour, then in the beaten egg and finally in the breadcrumbs.
Heat some high oleic seed oil in a saucepan and when it reaches around 170 degrees, add the cutlets.
Cook them until they turn golden.
Serve them on a plate, decorate with rosemary if you want and enjoy them.
Advice
Alternatively you can cook fennel cutlets in the oven: place them on a baking tray lined with baking paper, add a drizzle of extra virgin olive oil and cook at 180°C for about 20 minutes.
If you have any leftovers, you can store the fennel cutlets in the refrigerator for 1 day, in an airtight container.
