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Ingredients

• 10 medium fennel bulbs--halved, cored and sliced 1/2 inch thick
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 cups panko (Japanese bread crumbs)
• 1 cup finely grated Parmigiano-Reggiano cheese
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 shallots, minced
• 2 teaspoons chopped thyme
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup dry white wine

Description

Serious Eats