Golden Parmesan Halloumi Schnitzels

Name: Golden Parmesan Halloumi Schnitzels with Cherry Tomato Salad & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; 1 packet Smokey Aioli; 1 sachet Classic Roast Seasoning; 1 packet Halloumi; 1 packet Grated Parmesan Cheese; 1 packet Cherry Tomatoes; 1 packet Dijon Mustard

with Cherry Tomato Salad & Smokey Aioli

Get up to $175 off

Allergens:

Wheat

•Gluten

•Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Cherry Tomatoes

1 packet

Dijon Mustard

Nutrition Values

Calories625 kcal

Energy (kJ)2610 kJ

Fat41.4 g

of which saturates21.1 g

Carbohydrate29.5 g

of which sugars8.2 g

Dietary Fibre3.2 g

Protein32.2 g

Sodium1770 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!