Baked Fennel Cutlets with Cheese, delicious second course with fennel, very easy to make. Slice fennel, boil and pass them in the egg together with scamorza cheese (or mozzarella if you prefer), then in the breadcrumbs and bake in the oven for about 20 minutes. Serve hot. They are delicious, tasty and irresistible with a greedy layer of melted and stringy scamorza on!
Let’s see how to make Baked Fennel Cutlets with Cheese recipe! So let’s get started.
Other tasty recipes: Chicken nuggets with White Wine, Cauliflower and Potato Bites, Potato croquettes with Mozzarella, Stuffed Meatloaf with Eggs and Spinach, Meatballs with Tomato Sauce, Bell Peppers Chicken, Baked Chicken nuggets with Pumpkin and Potatoes, Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale
- Preparation time15 Minutes
- Cooking time35 Minutes
- Cooking methodOven
Baked Fennel Cutlets with Cheese recipe is very easy to make.
You can store Baked Fennel Cutlets with Cheese in the refrigerator for 2 days, closed in an airtight container.
If you like my recipes, follow me on my Facebook page here
This simple action helps the growth of this blog and makes me very happy 🙂