Crispy Baked Fennel Cutlets are a surprisingly light and flavorful vegetarian main dish that brings new life to a humble vegetable. Coated in golden breadcrumbs and oven-baked until crisp, these fennel cutlets are perfect for weeknight dinners, light lunches, or even as a fun appetizer. Whether you're a seasoned veggie-lover or just looking for a new meat-free favorite, this dish will win you over with its delicate flavor and satisfying crunch.
Why Everyone Will Love This Recipe
- Crispy yet light: Thanks to baking instead of frying, these fennel cutlets are crisp without being greasy.
- Simple ingredients: Made with pantry staples and fresh fennel.
- Vegetarian-friendly: A meatless alternative that doesn't skimp on taste.
- Kid-approved: A great way to sneak in vegetables in a tasty, crunchy form.
What Are Fennel Cutlets?
Fennel cutlets, or cotolette di finocchi, are a clever twist on classic breaded cutlets—only here, the star isn’t meat, but thick slices of fennel. Common in Italian home kitchens, this dish makes use of fennel’s subtle anise flavor, mellowed by baking and enhanced with a crisp coating. It's a comforting, wholesome option that works well as a vegetarian main course or side dish.
Pro Tips for the Best Fennel Cutlets
- Slice evenly: Aim for ½-inch thick fennel slices so they cook evenly and hold their shape.
- Dry the fennel well: Pat slices dry to help the coating stick better.
- Use fresh eggs and good breadcrumbs: The quality of the coating makes a big difference.
- Get golden and crisp: A drizzle of olive oil before baking ensures a golden, crispy finish.
- Add herbs: Mix in dried oregano or Parmesan to the breadcrumb mix for extra flavor.
Frequently Asked Questions
Can I fry these fennel cutlets instead of baking?
Absolutely! If you prefer a more traditional method, you can shallow-fry them in olive oil until golden on both sides. Just be sure to drain them on paper towels.
Do I need to pre-cook the fennel?
No need—slicing the fennel thinly and baking it ensures it cooks through while staying tender-crisp.
What can I serve with fennel cutlets?
A fresh green salad, roasted potatoes, or even a creamy dip like tzatziki or garlic aioli pairs beautifully.
Are these cutlets gluten-free?
As written, no—but you can easily make them gluten-free by using certified gluten-free breadcrumbs.
Can I prepare fennel cutlets in advance?
Yes! You can bread the fennel slices ahead of time and refrigerate them for up to 12 hours before baking.
What does fennel taste like?
Fennel has a mild, sweet flavor with subtle notes of licorice or anise, which becomes even milder and more delicate after baking.
How to Store
Once cooled, store leftover fennel cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a hot oven or toaster oven at 375°F (190°C) for 8–10 minutes to bring back their crispiness. Avoid microwaving, as it can make the coating soggy.
How to Freeze
To freeze, arrange uncooked breaded fennel slices on a tray and freeze until firm. Then transfer to a zip-top freezer bag or airtight container. Freeze for up to 2 months. Bake directly from frozen, adding 5–8 extra minutes to the baking time. If freezing leftovers, let them cool completely, then store in a freezer-safe container and reheat in the oven without thawing.
Ingredients
How to Make Fennel Cutlets
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Trim the fennel bulbs, reserving some of the green fronds. Remove the tough outer layers and slice into ½-inch thick rounds. Rinse and pat dry with paper towels.
Trim the fennel bulbs, reserving some of the green fronds. Remove the tough outer layers and slice into ½-inch thick rounds. Rinse and pat dry with paper towels.
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Place the slices on a cutting board and sprinkle both sides with a bit of salt.
Place the slices on a cutting board and sprinkle both sides with a bit of salt.
Press gently to help the crumbs stick.
Crack the eggs into a bowl. Add a pinch of salt, some pepper, and the chopped fennel fronds. Beat well with a whisk or fork.
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Place the breaded fennel on a parchment-lined baking tray. Drizzle lightly with olive oil.
Dip each fennel slice into the egg mixture, then coat it thoroughly with breadcrumbs.
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Bake in a preheated oven at 375°F (190°C) for about 25 minutes, or until crisp and golden brown.
Press gently to help the crumbs stick.
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Arrange on a platter over a bed of salad greens and serve warm.
Place the breaded fennel on a parchment-lined baking tray. Drizzle lightly with olive oil.
Bake in a preheated oven at 375°F (190°C) for about 25 minutes, or until crisp and golden brown.
Arrange on a platter over a bed of salad greens and serve warm.
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