Simple Fennel Cutlets

These quick fennel cutlets are surprisingly savory and take only 15 minutes from start to finish. Perfect for a light, satisfying dinner.

Ingredients (serves 2)

• 1 large fennel bulb

• 2 tbsp olive oil

• 1 lemon (half for juice, half for wedges)

• 2 tbsp grated Parmesan (optional)

• Salt and black pepper to taste

• Pinch of red pepper flakes (optional)

Instructions

1. Prepare fennel: Trim off fronds (save for garnish) and base. Slice bulb vertically into ½-inch thick “cutlets.”

2. Cook: Heat olive oil in a large skillet over medium-high. Add fennel cutlets in a single layer. Sear 4-5 minutes per side until golden and tender-crisp.

3. Season: Sprinkle with salt, pepper, and red pepper flakes. Drizzle with lemon juice.

4. Finish: Sprinkle with Parmesan if using, and garnish with fennel fronds.

5. Serve: Immediately with lemon wedges. Pairs well with a simple salad or crusty bread.

Quick Tips

• Don’t overcrowd the pan—cook in batches if needed.

• For extra flavor, add a minced garlic clove to the oil before searing.

• Make it vegan by skipping the Parmesan or using nutritional yeast.

That’s it! A simple, elegant dish that lets fennel’s natural anise sweetness shine through.