Fennel Cutlets (Breaded Fennel Croquettes)

Trim the fennel bulbs, removing the stalks and any tough outer layers. Slice each bulb into 1/2-inch thick rounds, keeping the core intact to hold them together.

Bring a pot of salted water to a boil. Add the fennel rounds and cook for 3-4 minutes until slightly tender but not falling apart. Drain and pat dry with paper towels.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, oregano, and black pepper.

Coat each fennel round first in flour, shaking off excess. Then dip into egg, letting excess drip off. Finally, press into the breadcrumb mixture, coating evenly. Place on a plate.

Heat olive oil in a large skillet over medium heat. Fry the breaded fennel rounds for 3-4 minutes per side, until golden brown and crispy. Work in batches to avoid overcrowding. Drain on paper towels.