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Haloumi schnitzel with potato salad

Name: Haloumi schnitzel with potato salad recipe
Yield: 4
Ingredients: 500g small kipfler potatoes, peeled; 40.00 ml extra virgin olive oil; 2 tsp wholegrain mustard; 60ml white wine vinegar; Juice of 1/2 lemon, plus extra wedges, to serve; 1 anchovy, finely chopped; 1/2 tsp runny honey; 62.50 ml dill fronds, finely chopped, plus extra, to serve; Red cabbage sauerkraut, to serve; 35g plain flour; 2 eggs, lightly beaten; 100g breadcrumbs; 1 tsp caraway seeds; 2 x 250g packets haloumi, drained, patted dry, sliced (see note); Vegetable oil, to cook

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by Ellie and Sam Studd

Oct 21, 2024

Schnitty night just got an upgrade with this delicious haloumi schnitzel from cheese experts, Ellie and Sam Studd. This indulgent vegetarian alternative to the pub classic is a simple weeknight dinner option, ready in under half an hour and served with a tangy mustard and kipfler potato salad to pair with the salty and creamy flavours. This is a dinner we can get behind.

500g small kipfler potatoes, peeled
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
1/4 cup (60ml) white wine vinegar
Juice of 1/2 lemon, plus extra wedges, to serve
1 anchovy, finely chopped
1/2 tsp runny honey
1/4 cup dill fronds, finely chopped, plus extra, to serve
Red cabbage sauerkraut, to serve

Haloumi schnitzels

1/4 cup (35g) plain flour
2 eggs, lightly beaten
2 cups (100g) panko breadcrumbs
1 tsp caraway seeds
2 x 250g packets haloumi, drained, patted dry, sliced (see note)
Vegetable oil, to cook

Method

1.

Place potatoes in a saucepan of cold, salted water and bring to the boil over high heat. Reduce heat to a simmer and cook potatoes for 15 minutes, or until tender. Drain and set aside to cool slightly, then slice into 1cm-thick discs.
2.

Whisk the olive oil, mustard, vinegar, lemon juice, anchovy, honey and dill in a large bowl until combined. Add the potato slices, season to taste and toss to coat. Set aside.
3.

For the schnitzels, place the flour in a shallow bowl and season. Place beaten egg in a second shallow bowl. In a third shallow bowl, mix breadcrumbs and caraway seeds. Coat haloumi in the flour, then dip in the egg, followed by the breadcrumbs. Re-dip in the egg and finish with a second coating of crumbs. Place the schnitzels on a plate and chill for 15 minutes to set the crumb.
4.

Heat enough vegetable oil to cover the base of a large, deep frypan over medium heat. Working in batches if necessary, cook schnitzels for 1-2 minutes each side, until golden brown. Remove schnitzels using an egg flip and place on a wire rack over a baking tray to drain.
5.

Serve schnitzels hot and crisp alongside potato salad. Garnish with extra dill and serve with sauerkraut and lemon wedges.

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Recipe Notes

We used Aphrodite Halloumi. If using this brand, cut the cheese in half horizontally to have four flat pieces. If using blocks of haloumi, cut the cheese into thick slices.