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Halloumi schnitzel with apple and fennel slaw recipe

Halloumi schnitzel with apple and fennel slaw recipe

0 ratings

Created by Denai Moore

Golden, crispy and seriously satisfying, we give everyone’s favourite salty and squeaky cheese the schnitzel treatment for a fun veggie twist on a classic! The slaw adds freshness which cuts through the richness. See method

  • Serves 2
  • 20 mins to prepare and 10 mins to cook
  • 1273 calories / serving

Ingredients

  • 1 x 225g Tesco Finest halloumi, broken in half lengthways along its natural crease
  • 2 large eggs, beaten
  • 100g plain flour
  • 75g panko breadcrumbs
  • 1 tsp dried crushed chillies
  • 1 tsp fennel seeds​
  • ½ lemon, zested
  • 75ml olive oil

For the apple and fennel slaw

  • 1 tbsp Tesco Finest Italian extra virgin olive oil
  • 1 tbsp Dijon mustard
  • ½ lemon, juiced
  • 1 Granny Smith apple, cored and thinly sliced
  • ½ bulb fennel, thinly sliced
  • ½ red onion, finely sliced
  • small handful fresh flat-leaf parsley, leaves picked
  • small handful fresh fresh dill, fronds picked

For the honey mustard mayo

  • 60g mayonnaise
  • 30g soured cream
  • ½ lemon, zested
  • ½ tbsp wholegrain mustard
  • ½ tbsp Dijon mustard
  • 1 tbsp honey
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    5305kj
    1273kcal     64%

  • Fat

    80g 115%

  • Saturates

    27g 136%

  • Sugars

    22g 24%

  • Salt

    4.8g 81%

of the reference intake
Carbohydrate 87.9g Protein 45.2g Fibre 8.8g

Method

  1. Soak the halloumi in boiling water for 15 minutes.
  2. Whilst it’s soaking make the slaw; add the oil, mustard and lemon juice to a bowl and whisk to make the dressing. Add in the remaining ingredients and toss to coat.
  3. Roll the halloumi into thin cutlets using a rolling pin.
  4. Add the eggs, flour and breadcrumbs to separate bowls. Stir the chilli flakes, fennel seeds and lemon zest into the breadcrumbs. Dip the halloumi into the flour, then the egg, then the panko. Repeat with the remaining halloumi.
  5. In a frying pan add the oil to the pan and heat until shimmering. Fry the halloumi for 4-5 minutes on each side, or until golden brown. Allow excess oil to drain and transfer to a wire rack.
  6. Add all the ingredients for the mustard mayo to a bowl and mix to combine.
  7. Plate up a halloumi schnitzel with a pile of the apple and fennel slaw, and a dollop of the mustard mayo.

See more recipes from the Tesco Kitchen

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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