Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Crisp Baked Fennel Cutlets — A Toast to Sicilian Simplicity
Golden, crunchy baked fennel cutlets with Sicilian Pecorino and fresh herbs — light, fragrant and perfect for family meals.
🛒 Ingredients
- ✓ 2 medium fennel bulbs
- ✓ 200 g breadcrumbs
- ✓ 50 g grated Sicilian Pecorino PDO
- ✓ 2 eggs
- ✓ a handful of freshly chopped parsley
- ✓ Sicilian extra-virgin olive oil
- ✓ Trapani sea salt
- ✓ freshly ground black pepper
📊 Nutritional Information
If you’re looking for something light yet wonderfully satisfying, these baked fennel cutlets are just the thing. Perfectly crisp on the outside and soft within, they showcase the fennel’s natural sweetness while letting the Pecorino and fresh herbs shine through.
It’s one of those simple, honest Sicilian dishes that never disappoint — ideal for a cosy weeknight dinner or as a special starter when you want something a little different but still effortless. The scent alone, as they bake to a golden finish, is enough to call everyone to the table.
👨🍳 Preparation
- 1
Wash the fennel bulbs and slice them into ½-cm thick pieces.
- 2
Blanch the slices in salted boiling water for 5 minutes, then drain and allow to cool slightly.
- 3
Beat the eggs in a bowl with a pinch of salt and pepper. In a separate dish, mix the breadcrumbs, Pecorino and chopped parsley.
- 4
Dip each slice of fennel first into the egg, then coat thoroughly in the breadcrumb mixture.
- 5
Arrange the cutlets on a baking tray lined with parchment and drizzle lightly with extra-virgin olive oil.
- 6
Bake at 200°C in a fan oven for about 30 minutes, until crisp and golden.
💡 Tips and Variations
For a bolder kick, add a pinch of chilli flakes or a little grated lemon zest to the breadcrumb mix.
To make the dish even lighter, use only egg whites instead of whole eggs.
📦 Storage
- • Store the fennel cutlets in an airtight container in the fridge for up to 3 days.
- • Reheat in the oven at 180°C for 10 minutes to restore crispness.
- • You can freeze them once cooked for up to 2 months.
- • Thaw slowly in the fridge, then reheat before serving.
- • Avoid the microwave, which softens the coating.
🍷 Pairing
These fennel cutlets pair beautifully with a glass of Delia Nivolelli Rosso Novello — a fruity, harmonious Sicilian red that complements the fennel’s sweetness and the savoury Pecorino.
Crisp, fragrant and wonderfully comforting, these baked fennel cutlets are a tribute to the most genuine side of Sicilian cooking. Whether enjoyed as a starter or a light main, they bring warmth, flavour and a touch of Mediterranean charm to any meal. Enjoy every bite!
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