By Hetty Lui McKinnon
Published Feb. 29, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- 3(77)
- Notes
- Read community notes
Watch out, chicken and pork; there is a new cutlet in town. Halloumi is more than a meat-free cutlet alternative; its signature salty, tangy chew is enhanced when encased in a layer of extracrispy bread crumbs. This recipe follows standard breading procedure (dredging the halloumi first in a flour mixture, then beaten eggs, then bread crumbs), with some tweaks: Adding a touch of cornstarch to the flour ensures maximum crunch. Whisking a dash of oil into the egg thins the liquid coating, encouraging the flour and bread crumbs to adhere to the halloumi while also promoting even browning. The quick cabbage slaw is purposefully tart to cut through the richness of the fried halloumi. This cutlet could also be served on a burger bun or with tonkatsu sauce.
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Ingredients
Yield:4 servings
- 2blocks halloumi (about 9 ounces each)
- ½cup all-purpose flour
- 2tablespoons cornstarch
- 1teaspoon garlic powder (optional)
- 2large eggs
- Extra-virgin olive oil
- 1cup dried bread crumbs
- 1lemon, cut into wedges to serve
- 3tablespoons extra-virgin olive oil
- 2tablespoons lemon juice
- 1tablespoon whole-grain or Dijon mustard
- ½teaspoon salt
- 1small cabbage (about 1 pound), thinly sliced
- 2scallions, thinly sliced
For the Halloumi Cutlets
For the Slaw
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
723 calories; 47 grams fat; 20 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 28 grams protein; 1750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the cutlets: Slice each block of halloumi in half through the center horizontally, so you get 4 large rectangular slabs. The slabs should be just under ½ inch thick. (Some brands of halloumi are less uniform than others, so if your halloumi breaks while slicing, simply proceed by breading and frying the smaller pieces.)
Step
2
In a shallow bowl, add the flour, cornstarch and garlic powder (if using) and whisk to combine. In another shallow bowl, add the eggs and 2 teaspoons of olive oil and whisk well to combine. Place the bread crumbs in a third shallow bowl.
Step
3
Working with one piece of halloumi at a time, press both sides into the flour mix until fully coated then shake off any excess. Dip into the egg mix, coating both sides, then let excess drip off. Lastly, press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining halloumi slabs.
Step
4
Make the slaw: In a large bowl, add the olive oil, lemon juice, mustard and salt and whisk to combine. Add the cabbage and scallions and toss to combine.
Step
5
In a large skillet over medium-high, heat ⅓ inch of oil until it shimmers. Fry the cutlets in two batches: Gently lay 2 breaded cutlets in the pan, reduce heat to medium and fry until golden, 1 to 2 minutes, then flip over and cook the other side, another 1 to 2 minutes. Transfer to a plate lined with paper towels. Cook the remaining 2 cutlets.
Step
6
Serve the halloumi cutlet with a pile of cabbage, with lemon wedges on the side.
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Cooking Notes
Zane
If you’re a frequent pan-fryer (guilty) and infrared thermometer works wonders in taking the guesswork out of heating oil. I picked one up because I like getting little kitchen doodads, but it’s easily one of my most used tools. It helps get consistent results in just about everything I cook regularly.
Kenna108
I love Halloumi and make it frequently. It’s been popular in the UK for years as a vegetarian option but it’s great for anyone who loves cheese. It’s delicious on a salad with a drizzle of honey and some toasted or candied nuts. Quite often I simply slice it, and cook it until it’s brown on both sides. Another easy option is simply to a dip the slices into corn starch before frying to give it a little touch of crispness.
Dee
This reminds me of being vegetarian while visiting Prague. Often the only meat alternative was fried breaded cheese, just like this recipe..delicious.
Harry Hall
Finely shredded/grated celeriac enhances the slaw, in my opinion.Use about 1/6-1/4 of the volume of the cabbage. Tame its strong flavour with a dash of mayonnaise,if you must.
jen
This is a fabulous recipe. Very doable on a Thursday night even with a late start.
Harriet
Can paneer be substituted for halloumi?
Harry Hall
Finely shredded/grated celeriac enhances the slaw, in my opinion.Use about 1/6-1/4 of the volume of the cabbage. Tame its strong flavour with a dash of mayonnaise,if you must.
Jo F.
Absolutely: celeriac is a brilliant vegetable. You shouldn't need the mayonnaise with the lemon/oil/mustard dressing.
Kenna108
I love Halloumi and make it frequently. It’s been popular in the UK for years as a vegetarian option but it’s great for anyone who loves cheese. It’s delicious on a salad with a drizzle of honey and some toasted or candied nuts. Quite often I simply slice it, and cook it until it’s brown on both sides. Another easy option is simply to a dip the slices into corn starch before frying to give it a little touch of crispness.
Zane
If you’re a frequent pan-fryer (guilty) and infrared thermometer works wonders in taking the guesswork out of heating oil. I picked one up because I like getting little kitchen doodads, but it’s easily one of my most used tools. It helps get consistent results in just about everything I cook regularly.
Mary H
Zane, what temperature is "shimmering" oil?
Dee
This reminds me of being vegetarian while visiting Prague. Often the only meat alternative was fried breaded cheese, just like this recipe..delicious.
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