Halloumi Schnitzel Salad

Ingredients

• 1/2 cup (about 2 1/8 ounces) all-purpose flour
• 1 teaspoon black pepper
• 1 cup panko
• 1 1/2 tablespoon za’atar
• 3 large eggs
• 2 (8-ounce) blocks halloumi cheese (3/4-inch thick), halved horizontally
• Vegetable oil, for frying
• Kosher salt, to taste
• 1/4 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/2 cup olive oil
• 4 cups packed torn mixed salad greens, such as red leaf, radicchio, and arugula (6 ounces)
• 1 cup halved cherry tomatoes (6 ounces)
• 4 lemon wedges

Steps

1. Place flour and pepper in a shallow bowl, and whisk to combine. Place panko and za’atar in a separate shallow bowl, and whisk to combine. Break eggs into a third shallow bowl, and whisk until beaten.
2. Dredge halloumi in flour mixture, shaking off any excess; dip in eggs, and coat thoroughly with panko mixture, pressing lightly to adhere. Transfer to a rimmed baking sheet lined with a wire rack, and refrigerate, uncovered, 30 minutes.
3. Meanwhile, whisk together lemon juice, Dijon mustard, and honey until combined. Slowly whisk in olive oil until vinaigrette is emulsified.
4. Pour vegetable oil into a large skillet to a depth of 1/4 inch; heat over medium until shimmering. Working with 2 pieces of halloumi at a time, carefully place in skillet, and fry until golden brown and crisp, about 2 minutes per side. Place on wire rack, and let drain; season with salt to taste. Repeat process with remaining halloumi.
5. Toss salad greens and tomatoes with 1/3 cup vinaigrette, and divide among 4 plates; top each with 1 halloumi schnitzel. Serve immediately with lemon wedges and remaining vinaigrette on the side.