Baked breaded fennel

To prepare baked breaded fennel, remove the upper part 1 (it can be used for squash). Remove the first layer too. Cut into 0.2 inch thick slices 2, by holding the fennel up on the work top, so that the pieces do not fall away as you slice them 3.

Now prepare the breading. Finely chop the parsley and place it in an oven tray with the previously added breadcrumbs 4. Add the grated cheese 5 and stir 6. 

Crack the eggs open and add them to another oven tray, add the milk 7, salt, pepper and beat with a fork 8. Dip the first slice of fennel in the egg 9, be sure to coat it thoroughly. 

Now place it in the bowl with the breadcrumbs 10 and turn it over to coat it on both sides 11. Place the slice on an oven tray covered with parchment paper 12. 

Continue in this way until you finish all the fennel and place each piece on the tray without overlapping them too much 13. Add a drizzle of oil 14 and bake in a static oven preheated to 428°F for 15-20 minutes. Remove from the oven and serve your fennel 15.