Here’s a simple, quick, and light recipe for fennel cutlets—crispy on the outside, tender on the inside, and perfect as a healthy side or snack. 🌿🥗
🌿 Fennel Cutlets (Quick & Light)
🧾 Ingredients (Serves 2–3)
- 2 medium fennel bulbs, trimmed and sliced
- 2–3 tbsp olive oil
- 1/4 cup breadcrumbs (whole wheat or panko for extra crunch)
- 1/4 cup grated Parmesan cheese (optional, or use nutritional yeast for vegan version)
- 1 tsp garlic powder or 1 minced garlic clove
- Salt and pepper, to taste
- Optional: fresh parsley or dill, chopped
👩🍳 Instructions
1️⃣ Prepare the Fennel
- Slice fennel bulbs into 1/2-inch thick wedges or cutlets.
- Lightly steam or boil fennel for 3–4 minutes to soften slightly (optional, for faster cooking).
2️⃣ Coat the Cutlets
- Mix breadcrumbs, Parmesan, garlic, salt, and pepper in a shallow dish.
- Brush fennel slices lightly with olive oil, then press both sides into the breadcrumb mixture.
3️⃣ Cook the Cutlets
- Heat 1–2 tbsp olive oil in a non-stick skillet over medium heat.
- Cook fennel cutlets 3–4 minutes per side, until golden brown and crispy.
4️⃣ Serve
- Sprinkle with fresh parsley or dill before serving.
- Optional squeeze of lemon juice enhances flavor.
🌟 Tips & Variations
- Baked version: Preheat oven to 400°F (200°C) and bake cutlets on parchment for 15–20 minutes, flipping halfway.
- Spicy kick: Add 1/2 tsp paprika or chili flakes to the breadcrumb mix.
- Vegan option: Skip Parmesan or use nutritional yeast.
💡 Serving suggestion: These fennel cutlets are great as a side dish with roasted chicken, on top of a salad, or even in a light sandwich.
If you want, I can give an even faster 10-minute fennel cutlet recipe that’s crispy without any steaming or pre-boiling—perfect for weeknight cooking.
Do you want me to do that?
