Quick Crumbed Haloumi & Mustard Mayo
with Snacking Tomato & Almond Salad
It’s schnitty night, tonight! Coat haloumi in our classic panko mix for a crispy golden result, then team it with the best mustard mayo to amp up the flavour. No need to head to the pub for a meal like this!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
snacking tomatoes
1 packet
haloumi
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
deluxe salad mix
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
salt
½ tsp
honey
1 tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Halve snacking tomatoes. Set aside. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • To a medium bowl, add haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a shallow bowl, whisk the plain flour, the egg, the salt and a pinch of pepper. • In a second shallow bowl, add panko breadcrumbs. • Dip haloumi into egg mixture to coat, and then into panko breadcrumbs. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate. • While the haloumi is cooking, combine the honey with the white wine vinegar and olive oil in a medium bowl. Season, then add snacking tomatoes and deluxe salad mix. Toss to combine.
TIP: If needed, add extra oil between batches to stop the schnitzel from sticking!
• Divide haloumi and snacking tomato salad between plates. • Sprinkle flaked almonds over salad. • Serve with mustard mayo. Enjoy!