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Fennel Cutlets with Orange Béchamel

Fennel Cutlets with Orange Béchamel

@di_bina_in_meglio

A surprising recipe that combines the crunchiness of fennel with the sweetness of orange béchamel.

Difficulty: Easy
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Fennel2units
  • Eggs2units
  • Breadcrumbs100g
  • Turmeric1unit
  • Sweet paprika1unit
  • Rice flour50g
  • Extra virgin olive oil3tablespoons
  • Oranges5units
  • Saltto taste

Preparation

  1. STEP 1 OF 7

    Cut the fennel into slices.

  2. STEP 2 OF 7

    Prepare a breading by mixing breadcrumbs, turmeric, sweet paprika, and rice flour.

  3. STEP 3 OF 7

    Dip the fennel slices in beaten egg and then in the breading.

  4. STEP 4 OF 7

    Place the slices on a baking tray, spray with extra virgin olive oil, and bake at 180°C until golden brown.

  5. STEP 5 OF 7

    Squeeze the oranges, strain the juice, and blend it with extra virgin olive oil, rice flour, and a pinch of salt.

  6. STEP 6 OF 7

    Bring the mixture to the heat and stir until the cream thickens.

  7. STEP 7 OF 7

    Serve the fennel cutlets with the orange béchamel.

Suggestions

  • Baking tray

  • Small pot

General Information

Storage notes

Consume immediately to maintain the crispiness of the cutlets.

More information

Ideal as a light and tasty main course.

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)153.48
Carbohydrates (g)20.25
of which Sugars (g)6.54
Fat (g)5.67
of which Saturates (g)1.09
Protein (g)5.36
Fiber (g)4.65
Sale (g)0.1
  • Proteins
    5.36g·15%
  • Carbohydrates
    20.25g·56%
  • Fats
    5.67g·16%
  • Fibers
    4.65g·13%