Cotoletta di finocchi 🇮🇹🌿
This is a traditional Italian vegetarian dish—crispy breaded fennel cutlets, pan-fried or baked until golden. They’re delicate, aromatic, and often served as a secondo or hearty side.
What It Is
- Finocchi (fennel bulbs) sliced thick
- Lightly parboiled, then breaded
- Pan-fried in olive oil (or baked)
- Crisp outside, tender and slightly sweet inside
Classic Cotoletta di Finocchi Recipe
Ingredients (Serves 2–4)
- 2 large fennel bulbs
- 2 eggs, beaten
- ¾–1 cup breadcrumbs (Italian-style preferred)
- ½ cup grated Parmigiano Reggiano (optional but traditional)
- Salt & black pepper
- Olive oil for frying
- Lemon wedges (for serving)
Instructions
- Prep fennel
- Trim fennel bulbs and cut into ½-inch thick slices.
- Parboil in salted water 5–7 minutes until just tender.
- Drain and pat completely dry.
- Bread
- Season fennel slices with salt and pepper.
- Dip in beaten egg, then coat in breadcrumbs mixed with Parmesan.
- Cook
- Heat olive oil in a skillet over medium heat.
- Fry fennel cutlets 2–3 minutes per side until golden and crisp.
- Drain on paper towels.
- Serve
- Serve hot with lemon wedges.
- Great with a green salad or roasted potatoes.
Variations
- Baked version: Bake at 400°F (200°C) for 20–25 minutes, flipping once
- Herbed: Add parsley or oregano to breadcrumbs
- Vegan: Use flour + water or plant milk instead of egg
- Extra crispy: Double-bread (egg → crumbs → egg → crumbs)
Flavor Notes
- Mild anise sweetness from fennel
- Savory, crispy coating
- Brightened by lemon
This dish is simple, rustic, and very Italian, especially popular in home cooking.
If you want, I can also share a Sicilian-style version, a cheesy baked casserole adaptation, or a kid-friendly mild version.
