Cut the fennel into slices.
Prepare a breading mix by combining breadcrumbs, turmeric, sweet paprika and rice flour.
Coat the fennel slices first in the beaten egg and then in the breading mix.
Arrange the slices on a baking tray, spray with extra virgin olive oil and bake at 180°C until golden brown.
Squeeze the oranges, strain the juice and blend it with extra virgin olive oil, rice flour and a pinch of salt.
Bring the mixture to the heat and stir until the cream thickens.
Serve the fennel cutlets with the orange béchamel.
Baking tray
Saucepan
Consume immediately to keep the cutlets crispy.
Ideal as a light and tasty main course.
Italia, Lazio
| Energy (kcal) | 60.64 |
| Carbohydrates (g) | 10.87 |
| of which Sugars (g) | 4.76 |
| Fat (g) | 0.8 |
| of which Saturates (g) | 0.23 |
| Protein (g) | 2.3 |
| Fiber (g) | 1.81 |
| Sale (g) | 0.09 |
