In Italy, sweet aniseedy fennel used to be served at the end of the meal, as refreshing a concept as fresh fruit. Here, golden breadcrumbs give a crisp coating on fresh, zesty fennel, to be served with roast chicken or grilled fish, or just as part of an antipasto platter. This is also brilliant with thick slices of blanched celeriac, as another sort of vegetable schnitzel.
Trim tops of each fennel bulb, and cut off any nasty looking bits of outer skin. Cut down through the fennel bulbs into very thin, neat cross-sections. Rinse and pat dry.
Break eggs into one bowl and beat them lightly. Place breadcrumbs in a second bowl and season with salt and pepper. Heat oil, up to
© 1998 All rights reserved. Published by Murdoch Books.