Haloumi and Herb Crumbed Pork Schnitzel

Haloumi & Herb Crumbed Pork Schnitzel

  • Dish Type Pan Fry
  • Occasion Weeknight Dinner
  • Cut Topside
  • Serves 4
  • Prep Time 20 mins, plus refrigeration time
  • Cook Time 10 mins


  • 2 cups Fresh breadcrumbs
  • 100g Haloumi cheese, grated
  • ¼ cup Coarsely chopped flat-leaf parsley
  • 2 tbps Chopped chives
  • 2 tsp Finely grated lemon rind
  • ⅓ cup Milk
  • 1 Egg
  • 2 Cloves Garlic, crushed
  • 4 x 125g Pork schnitzels
  • ½ cup Plain flour
  • Vegetable Oil, for shallow-frying
  • 4 Lemon wedges


Step 1

Combine the breadcrumbs, haloumi, herbs and lemon rind on a plate. Whisk the milk, egg and garlic in a bowl until combined.

Step 2

Toss the pork in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture, pressing crumbs down firmly. Refrigerate for 10 minutes.

Step 3

Add enough vegetable oil to a large frying pan to reach a depth of 1cm. Heat on medium-high. Cook schnitzels for 2-3 mins each side or until golden and cooked through. Drain on paper towel.

Step 4

Serve schnitzel with the lemon wedges.

TIP: Grated haloumi can be replaced with 1/3 cup finely grated parmesan cheese.

SERVE WITH: Oven-baked chips and mixed lettuce leaves.