Fennel cutlet on chickpea cream

Fennel cutlet on chickpea cream

Today a really tasty and light recipe. Fennel cutlet on chickpea cream. I assure to you that you will adore it since the first bite. I cooked fennel directly in the oven without boil it and I have to say that it was a good idea but do it anyway if you prefer a softer fennel. This is a good recipe to consume the food that you hadn’t finished yesterday, infact I re-cooked some chickpea with garlic, olive oil, tomato juice and salt. My advice is to serve the fennel and chickpea cream when it is warm yet.

Here is the recipe

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  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time30 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineItalian


600 g fennel (2 fennel )
400 g chickpeas (canned chickpeas cooked with extra virgin olive oil, 1 glass of water, 3 tablespoons of tomato sauce, garlic, salt)
2 eggs
150 breadcrumbs
q.s. salt
4 spoons extra-virgin olive oil
1 pinch pepper


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Steps Fennel cutlet on chickpea cream

In a cup beat the eggs with the salt and the pepper (1). After you washed and cut in thin slices the fennel, pass it in the egg (2) and then in the bread crumbs (3). Positionate our fennel slices on a mold with the Evo oil (4). With an immersion robot make a cream with the chickpeas that you cooked previously with 3 spoons of oil, spoon of tomato sauce, salt and a clove of garlic (5)

work it until you will have a smooth cream.(6) Put on your cutlet some oil and salt and cook it in a preheated oven at 180 degrees for 35 minutes(7) and serve it your fennel cutlet on chickpea cream.

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