Golden Parmesan Halloumi Schnitzels
with Cherry Tomato Salad & Smokey Aioli
- Wheat
- Gluten
- Eggs
- Soy
- Milk
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 sachet
Classic Roast Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Snacking Tomatoes
1 packet
Dijon Mustard
Nutrition Values
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. • In a shallow bowl, combine classic roast seasoning, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Dip haloumi slices into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• Meanwhile, halve cherry tomatoes (see ingredients). • In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add cherry tomatoes and mixed salad leaves. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan! Little cooks: Take the lead and help toss the salad!
• Divide Parmesan haloumi schnitzels between plates. • Serve with cherry tomato garden salad and smokey aioli. Enjoy!
