Fantastic Greek recipe: Chicken schnitzel with halloumi
Georgina Hayden’s Greek home cooking is characterised by simple everyday meals that require little effort but are utterly delicious: from weekday meals such as pastitsio (pasta bake) to this amazing chicken schnitzel with halloumi.
Georgina: ‘I have a soft spot for the chicken schnitzels at old-school Italian sandwich shops (which, unfortunately, are becoming increasingly scarce). Do I eat it on a ciabatta or with spaghetti with tomato à la Milanese? All those choices…
Delicious: in a sandwich
This recipe is essentially a chicken breast in a halloumi jacket, and you can eat it however you like. I place it between two slices of fresh white bread with lettuce, plenty of mayonnaise and cucumber. Or I eat it with fries or in a pita with a little lemon juice squeezed over it. Sometimes I want it with a portion of spaghetti with garlic and tomato on a retro oval plate and a sprig of parsley. Curly parsley, of course.’
How to make chicken schnitzel with halloumi
Place the chicken breasts between two sheets of baking paper and flatten them with a heavy pan until they are approximately 1.5 to 2 cm thick all over. Get everything ready for breading them. You need three wide, shallow dishes: pasta bowls or deep plates work well. Put the flour in the first dish and season generously with salt and pepper. Beat the egg in the second dish. Mix the breadcrumbs with the oregano, paprika and mint in the third dish and season generously with salt and pepper. Heat the butter and a splash of olive oil in a large frying pan over medium heat.
Coat the chicken breasts in the flour mixture one at a time. Then dip them in the beaten egg, let them drain and finally coat them in the breadcrumbs. Place them in the hot pan and fry for 8 to 10 minutes on one side; the pan must not be too hot, otherwise the chicken schnitzels will brown too quickly without cooking through. Turn them over and fry for 5 to 7 minutes. Grate a layer of halloumi over them, turn the schnitzels over and fry for 1 to 2 minutes over high heat. Grate more halloumi over them, turn them over and fry for 1 to 2 minutes. Repeat if you are a true cheese fan. Remove the chicken schnitzels from the pan, place them on a plate and leave them to rest for a few minutes. Halve the lemon and squeeze some of the juice over them – this is actually essential.
Title: Greek!
Author: Georgia Hayden
Price: €27.50
Publisher: Good Cook
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