Halloumi Schnitzel

Halloumi Schnitzel

This is halloumi taken seriously.

Golden, crunchy, properly crisp on the outside with that unmistakable salty, squeaky bite inside, halloumi schnitzel is the kind of dish that proves vegetarian food doesn’t need apologising for. It’s indulgent, satisfying, and built entirely around texture. Crackly panko crust, soft interior, and a hot pan doing most of the work.

If you’ve ever felt like halloumi dishes can be a bit… samey, grilled slabs, salads, wraps, this is the upgrade. Flattened, crumbed, and shallow fried until properly crisp, this is halloumi that eats like comfort food.

Serve it with something sharp and fresh, and a spoon of sweet chilli jam for dipping, and you’ve got a plate that feels complete rather than like a meat-free compromise.

Why halloumi works so well as a schnitzel

Halloumi is almost tailor-made for this job.

It doesn’t melt, it holds its shape, and it has enough density that it can be flattened and breaded without falling apart. When you coat it properly and fry it hot, you get contrast, crisp outside, chewy, salty inside, which is exactly what a good schnitzel is all about.

The trick is treating the halloumi first. Straight from the packet, it’s often too salty and too firm. A soak in hot water softens it slightly and draws out excess salt, making it far more pleasant once fried.

Flattening it isn’t about making it thin for the sake of it. It increases surface area, which means more crunchy coating and faster, more even cooking.

Texture is everything here

This dish lives and dies on crunch.

That’s why panko breadcrumbs matter. They’re lighter and airier than standard breadcrumbs, which means you get a crisper crust without greasiness. The flour layer helps the egg stick. The egg helps the breadcrumbs cling. Skip a step and the coating slips straight off.

Smoked paprika and garlic granules in the flour don’t make it spicy, they just give the crust flavour so it doesn’t taste bland next to the salty cheese.

When done right, you should be able to hear the crunch when you cut into it. That’s the benchmark.

Oil temperature matters more than time

Halloumi schnitzel doesn’t need deep frying, but it does need confidence.

The oil should be hot enough that the coating sizzles immediately. Too cool and the breadcrumbs absorb oil and turn greasy. Too hot and the crust burns before the halloumi heats through.

Medium to high heat is the sweet spot. Shallow fry, turn carefully, and resist the urge to poke it constantly. Let the crust form, then flip once it’s properly golden.

Kitchen paper at the end is non-negotiable. You want crisp, not oily.

Sweet chilli jam is not optional

Halloumi is salty. Schnitzel is rich. You need contrast.

Sweet chilli jam does exactly that. Sweetness, heat, and acidity all in one hit. It cuts through the fat and salt and makes the whole plate feel balanced instead of heavy.

You could use lemon, yoghurt, or a sharp salad dressing, but sweet chilli jam just works here. No need to overthink it.

Halloumi Schnitzel Recipe

Ingredients

2 blocks of halloumi
50 g plain flour
1 tsp smoked paprika
1 tsp garlic granules
2 eggs, beaten
150 g panko breadcrumbs

Oil, for frying

To serve:
Sweet chilli jam

Method

Cut each block of halloumi in half along the natural seam so you end up with four thick pieces.

Place the halloumi into a bowl and pour over boiling water. Leave to soak for 10 to 15 minutes. This softens the texture slightly and removes excess salt.

Drain the halloumi and pat it completely dry. Place each piece between two sheets of baking paper and use a rolling pin to flatten them as much as you can without tearing them. Aim for thin, even pieces.

Set up three bowls. In the first, mix the plain flour with the smoked paprika and garlic granules. In the second, add the beaten eggs. In the third, add the panko breadcrumbs.

Coat each piece of halloumi first in the seasoned flour, shaking off any excess. Dip into the egg, then press firmly into the breadcrumbs so they stick properly. Repeat until all pieces are coated.

Heat a generous amount of oil in a large frying pan over medium to high heat. Once hot, shallow fry the halloumi schnitzels for a few minutes on each side until golden brown and crisp.

Remove from the pan and place on kitchen paper to drain off any excess oil.

Serve immediately with sweet chilli jam for dipping, and something fresh on the side.

What good halloumi schnitzel should look like

The coating should be deeply golden and crisp, not pale or patchy. The halloumi inside should be hot and slightly softened, but still holding its shape. When you cut into it, you should hear crunch before you hit the cheese.

If it looks oily, the oil wasn’t hot enough. If it’s dark but cold inside, the oil was too hot.

What to serve it with

This schnitzel needs freshness alongside it.

A Greek-style salad works perfectly, tomato, cucumber, red onion, olives, sharp dressing. Something lemony also works well. Even a simple pile of dressed leaves is enough to balance the richness.

If you want carbs, flatbreads or roasted potatoes are a good shout, but this dish doesn’t need much else to feel satisfying.

Make it your own

Add chilli flakes to the breadcrumbs if you want heat.
Use herbs in the crumb for extra flavour.
Swap sweet chilli jam for hot honey or chilli mayo.
Serve it in a sandwich with salad and sauce for something messier.

The base stays solid.

Storage and leftovers

Halloumi schnitzel is best eaten fresh. That crunch doesn’t hang around.

Leftovers can be reheated in a hot oven or air fryer to bring back some crispiness, but it won’t be quite the same. Avoid the microwave unless you enjoy disappointment.