Classic Haloumi Schnitzel
with Creamy Lemon-Herb Sauce & Dukkah Wedges
- Wheat
- Gluten
- Milk
- Sesame
Ingredients
2
Garlic
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
280 g
Pork Schnitzels
1 packet
Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
1
apple
1
Lemon
1 sachet
Dukkah
(Contains: Sesame)
1 sachet
Chicken-Style Stock Powder
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges and dukkah (see ingredients) on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
Little cooks: Kids can help toss the wedges.
Custom Recipe: If you've swapped to haloumi, cut haloumi into 1cm-thick slices. Crumb haloumi in the flour, egg and panko as above.
Custom Recipe: Heat the pan as above. Cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook the butter, garlic and lemon zest until fragrant, 1-2 minutes. • Add cream (see ingredients), chicken-style stock powder (see ingredients) and the water, then season with pepper. Bring to the boil, then reduce to simmer on low heat until thickened, 1-2 minutes.
Little cooks: Kids can help out with measuring the water.
• In a large bowl, add a squeeze of lemon juice and a drizzle of olive oil. Season, then add salad leaves, carrot and apple. Toss to combine.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.
• Divide pork schnitzels and dukkah wedges between plates. • Serve creamy lemon-herb sauce, apple salad and any remaining lemon wedges. Enjoy!
