Crispy Halloumi Schnitzel with Cucumber and Dill Salad
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 450 g halloumi
- 40 g plain flour
- 2 egg
- 90 g breadcrumbs
- 1 cucumber
- 80 ml soured cream
- 10 g fresh dill
- 1 lemon
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 706 kcal
- Protein
- 33.8 g
- Carbohydrate
- 29.7 g
- of which sugars
- 6.2 g
- Fat
- 49.7 g
- of which saturates
- 23.8 g
- Fibre
- 3 g
- Salt
- 3.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the halloumi into 8 thick slabs. Coat each in flour, then beaten egg, then breadcrumbs.
- 2
Thinly slice the cucumber and toss it with the soured cream, chopped dill and a squeeze of lemon juice.
- 3
Heat the vegetable oil in a frying pan over medium heat and fry the halloumi for 2 minutes each side until the crumb is golden and the halloumi is soft inside.
- 4
Drain briefly on kitchen paper, then serve with the cucumber and dill salad and lemon wedges.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.