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.
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Ingredients
Tools
Steps
Baked Fennel Cutlets with Cheese recipe is very easy to make.
First, clean the fennel. Trim off fennel stalks and part of the bottom, not too much, just enough to allow the leaves to stick together.
Cut them into fairly thick slices (between 0,5 – 1 cm). If they are too thin while cooking they will separate.
Cook fennel slices in a saucepan covered with hot water. Season with salt and as it starts boiling cook for about 10 minutes.
Once cooked, drain and pat with kitchen paper.
Preheat oven to 400°F (200° C).
Slice Scamorza cheese, possibly of the same dimension of the fennel.
Whisk the eggs in a dish. Put the breadcrumbs in another dish and add some chopped herbs, mix with your hands.
Cover each fennel with the Scamorza cheese, pass them in the egg
and then in the breadcrumbs, to completely cover them.
As you prepare them, place them on a baking sheet covered with parchment paper.
Bake in a preheated oven for about 20 – 25 minutes.
Remove fennel cutlets from the oven, arrange them on a plate and serve hot.
Here they are. Baked Fennel Cutlets with Cheese are ready.
Enjoy!
Buon appetito!
Storage
You can store Baked Fennel Cutlets with Cheese in the refrigerator for 2 days, closed in an airtight container.
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Varied doses for servings