Ingredients
- 2 fennels;
- 2 eggs;
- Flour to taste;
- Breadcrumbs to taste;
- Salt;
- Il Gentiluomo EVO Oil;
Procedure:
- Clean the fennels and cut them into slices of about half a centimeter. Dry the slices well.
- In a dish, beat the eggs with salt. In a second plate put the flour and in another the breadcrumbs.
- Grease a non-stick pan with Il Gentiluomo EVO Oi.
- Take the fennel slices and pass them in the following order
- in flour;
- in the egg;
- in the breadcrumbs.
- For extra crispness, dip twice in the egg and twice in the breadcrumbs.
- Arrange the fennel slices thus breaded in the baking dish, top with a drizzle of Il Gentiluomo EVO Oi and bake at 200° ventilated for 20-25 minutes.
- By cutting the fennel into thinner slices, a cordon bleu style variation can be made.
- Between each slice, place a slice of cooked ham and a slice of white scamorza cheese, then roll the 2 stuffed slices in flour, egg and bread and bake for a few more minutes.