Halloumi Schnitzel

Chef notes

Halloumi is already a superstar — salty, squeaky and ready to steal the show — but giving it the schnitzel treatment takes it over the top. A crunchy sesame-panko crust brings the texture, while a dusting of za'atar and lemon zest adds brightness and depth. And then there's the tomato jam: sweet, spicy and just the right amount of tangy. It's the kind of bite that shuts down conversation — just quiet chewing and nodding.

Technique tip: You may need to refresh the oil between batches so particles of sesame seeds and panko don't burn. Set a fine-mesh strainer over a glass measuring cup, strain the oil, and wipe the skillet clean. Return the clean oil to frying temperature before cooking the remaining schnitzels.