Fennel Milanese

Chop the fennel, halve them lengthways and brush them with the lemon juice. Mix the Emmentaler AOP, breadcrumbs, parsley and lemon peel. Beat the eggs and salt in a soup bowl, then pour the flour into a deeper bowl.

Just before serving, cover the fennel first with the flour, then with the egg and finally with the Emmentaler AOP mixture. Press the covering on well, then place on a baking tray with baking paper, and drizzle with cooking butter then bake in the middle of an oven pre-heated to 170 degrees for 30 minutes. Alternatively, heat some cooking butter in a large, non-stick pan and fry the fennel on a medium heat until golden brown.

Serve with lemon slices.

Tip: Early-season fennel is very tender in spring and can be covered in the flour etc. without having to be cooked beforehand. Stored fennel on the other hand should be briefly steamed before it is covered.