Breaded Halloumi With Cabbage Slaw

Preparation

1. Step 1

   Prepare the cutlets: Slice each block of halloumi in half through the center horizontally, so you get 4 large rectangular slabs. The slabs should be just under ½ inch thick. (Some brands of halloumi are less uniform than others, so if your halloumi breaks while slicing, simply proceed by breading and frying the smaller pieces.)

2. Step 2

   In a shallow bowl, add the flour, cornstarch and garlic powder (if using) and whisk to combine. In another shallow bowl, add the eggs and 2 teaspoons of olive oil and whisk well to combine. Place the bread crumbs in a third shallow bowl.

3. Step 3

   Working with one piece of halloumi at a time, press both sides into the flour mix until fully coated then shake off any excess. Dip into the egg mix, coating both sides, then let excess drip off. Lastly, press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining halloumi slabs.

4. Step 4

   Make the slaw: In a large bowl, add the olive oil, lemon juice, mustard and salt and whisk to combine. Add the cabbage and scallions and toss to combine.

5. Step 5

   In a large skillet over medium-high, heat ⅓ inch of oil until it shimmers. Fry the cutlets in two batches: Gently lay 2 breaded cutlets in the pan, reduce heat to medium and fry until golden, 1 to 2 minutes, then flip over and cook the other side, another 1 to 2 minutes. Transfer to a plate lined with paper towels. Cook the remaining 2 cutlets.

6. Step 6

   Serve the halloumi cutlet with a pile of cabbage, with lemon wedges on the side.