Pan Fried Fennel With Cheese Recipes
PAN-FRIED FENNEL
This is an easy way to prepare fennel bulbs. Fennel tastes great pan-fried and you don't need a lot of seasoning as fennel has so much flavor on its own, which just intensifies while sauteeing.
Provided by Marianne
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Chop fennel greens and set aside.
- Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 16.6 g, Fat 10.6 g, Fiber 7.1 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 214.7 mg, Sugar 0.4 g
PAN-FRIED FENNEL
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 side servings
Number Of Ingredients 3
Steps:
- Trim the fennel bulb and cut into slices about 1/4 inch/1/2 centimeter thick. Sprinkle with salt and pepper. Heat the oil in a heavy saute pan and fry the fennel on both sides until tender and slightly golden.
BROILED FENNEL WITH PARMESAN CHEESE
Provided by Pierre Franey
Categories easy, quick, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Trim the fennel, leaving the bulb intact. Cut each fennel lengthwise into 1/2-inch slices. Arrange the slices in one layer in a baking dish or pan.
- Sprinkle the fennel evenly with salt, pepper and cumin. Brush the top of the slices with 1 tablespoon of the olive oil.
- Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open. Broil 5 minutes. Turn the fennel and brush with remaining oil. Cook 5 minutes.
- Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 446 milligrams, Sugar 7 grams
FENNEL WITH CHEESE
Provided by Marian Burros
Categories side dish
Time 40m
Yield 6 - 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Trim fennel and quarter.
- Cook in boiling water about 15 minutes, just until tender.
- Drain and turn into shallow baking dish which has been buttered with two tablespoons of the butter. Dot with remaining butter and sprinkle with cheese and pepper.
- Bake for about 20 minutes, or until cheese is golden.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 159 milligrams, Sugar 5 grams, TransFat 0 grams
PAN-FRIED FENNEL
Serve this simple and flavorful dish as an appetizer. For best results, use a heavy-bottomed saute pan.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
- Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
- Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
- Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.
PAN-FRIED CHICKEN CUTLETS WITH COOL FENNEL SALAD
Make and share this Pan-Fried Chicken Cutlets With Cool Fennel Salad recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan.
- Quarter the tomatoes, add them to the bowl, and set aside.
- Heat the canola oil in a large pan over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Working in batches, dredge the chicken in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
- Transfer the chicken to the pan and cook until golden brown, about 2 to 3 minutes per side.
- As each cutlet is done, transfer it to a plate lined with a paper towel. Divide the chicken among individual plates and serve with the fennel salad.
Nutrition Facts : Calories 852, Fat 57.7, SaturatedFat 6.4, Cholesterol 174.9, Sodium 411.7, Carbohydrate 46.4, Fiber 6.8, Sugar 4.5, Protein 38.3
PARMESAN-ROASTED FENNEL
Fennel is tossed with olive oil, salt, pepper, and Parmesan cheese and roasted for a delicious veggie side dish.
Provided by Marcia
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
- Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.6 g, Cholesterol 2.2 mg, Fat 4.3 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 99.1 mg, Sugar 0.2 g
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