These halloumi schnitzels are a crisp, golden twist on a classic, replacing the traditional meat with salty, chewy halloumi in spiced panko breadcrumbs.
They’re quick to make, fry in minutes, and offer the perfect contrast of textures: crispy and crunchy on the outside, soft and gooey on the inside.
Halloumi’s high melting point makes it ideal for frying.
It holds its shape well, developing a warm, slightly creamy centre as it cooks while still keeping that distinctive halloumi chew.
Slicing the block into thin slabs helps ensure a nice balance of crust to cheese and allows each schnitzel to cook evenly and quickly.
The panko breadcrumb coating is seasoned with cumin, paprika and garlic granules, bringing a subtle warmth and depth that enhances the halloumi without overpowering it.
You can adjust the seasoning to suit your taste, if you like. Try adding a pinch of chilli flakes for heat or lemon zest for brightness.
Flouring and egg-washing the halloumi before coating in breadcrumbs ensures the crust sticks well and crisps up evenly in the pan.
A mix of butter and oil for frying gives a rich, golden finish while helping the schnitzels brown without burning.
Once cooked, a sprinkle of fresh parsley adds a pop of colour and a little herbal lift to cut through the richness.
These schnitzels are best served immediately while the coating is still hot and crisp.
They make a great starter, side dish or light main.
Try serving them with a fresh salad, lemon wedges and a drizzle of yoghurt or tzatziki.
For something heartier, pop them in a sandwich or wrap with crunchy lettuce and a smear of chilli jam.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 250 g (8.8 oz) halloumi
- 50 g (1.8 oz) plain white flour all purpose flour all purpose flour
- 1 medium free-range egg beaten
- 75 g (2.6 oz) panko breadcrumbs
- pinch salt and black pepper
- 1/2 tsp (0.5 tsp) cumin powder
- 1/2 tsp (0.5 tsp) paprika
- 1/2 tsp (0.5 tsp) garlic granules
- 1 tbsp salted butter
- 1 tbsp vegetable oil
- 10 g (0.4 oz) parsley finely chopped
Instructions
Drain your halloumi and pat it dry, then carefully cut the block into six thin slabs.
Put the breadcrumbs on a small, lipped plate. Add the cumin powder, paprika, garlic and a pinch of salt and pepper and mix together.
Set up two further plates, one containing your flour seasoned with salt and pepper and one containing your beaten egg.
Dip a piece into the flour, turning to lightly cover on all sides. Shake off the excess.
Now dip a piece of halloumi into the beaten egg, coating on all sides. Allow any excess to drip away.
Finally, turn your piece of halloumi over in the breadcrumbs to cover all over. Repeat with each piece.
Your halloumi schnitzels are ready to fry.
Heat the butter in a frying pan over a medium heat with the vegetable oil.
Add the halloumi schnitzels and fry for approximately 2 minutes.
Flip and cook for a further 1-2 minutes until golden on both sides.
Scatter with plenty of fresh, finely chopped parsley and serve.
They're best enjoyed hot and fresh from the pan.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Halloumi Schnitzels Recipe
Halloumi Schnitzels Recipe
Ingredients
- 250 g (8.8 oz) halloumi
- 50 g (1.8 oz) plain white flour all purpose flour all purpose flour
- 1 medium free-range egg beaten
- 75 g (2.6 oz) panko breadcrumbs
- pinch salt and black pepper
- 1/2 tsp (0.5 tsp) cumin powder
- 1/2 tsp (0.5 tsp) paprika
- 1/2 tsp (0.5 tsp) garlic granules
- 1 tbsp salted butter
- 1 tbsp vegetable oil
- 10 g (0.4 oz) parsley finely chopped
Instructions
- Drain your halloumi and pat it dry, then carefully cut the block into six thin slabs.
- Put the breadcrumbs on a small, lipped plate. Add the cumin powder, paprika, garlic and a pinch of salt and pepper and mix together.
- Set up two further plates, one containing your flour seasoned with salt and pepper and one containing your beaten egg.
- Dip a piece into the flour, turning to lightly cover on all sides. Shake off the excess.
- Now dip a piece of halloumi into the beaten egg, coating on all sides. Allow any excess to drip away.
- Finally, turn your piece of halloumi over in the breadcrumbs to cover all over. Repeat with each piece. Your halloumi schnitzels are ready to fry.
- Heat the butter in a frying pan over a medium heat with the vegetable oil.
- Add the halloumi schnitzels and fry for approximately 2 minutes then flip and cook for a further 1-2 minutes until golden on both sides.
- Scatter with plenty of fresh, finely chopped parsley and serve.
Nutrition
More halloumi recipes to try
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