Preparation:
1. Trim the fennel, removing the stems and setting aside a small tuft of the fronds; remove the toughest parts, rinse, and cut into slices about 0.5 cm thick.
2. Arrange the slices on a cutting board, pat dry with paper towels, and add a pinch of salt.
3. Crack the eggs into a bowl, add salt, pepper, and the chopped fennel fronds.
4. Whisk well until smooth.
5. Dip each fennel slice in the beaten eggs, coating completely.
6. Coat the slices in breadcrumbs, pressing down on both sides.
7. Arrange the cutlets on a baking sheet lined with parchment paper and drizzle with extra virgin olive oil.
8. Bake in a preheated oven at 190°C (375°F) for about 25 minutes, until golden and crispy.
9. Serve the fennel cutlets on a bed of salad and enjoy them while still hot.
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