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Pork Schnitzel with Israeli Salad and Halloumi

Course: dinner
Servings: 4
Author: Wanda Baker


  • 4 pork schnitzels set aside
  • 1 pkg Halloumi cheese sliced lengthwise into 4-5 slices
  • 2 1/2 cups cucumber
  • 1/2 cup red onion sliced
  • 2 green onions chopped
  • 2 cups cherry tomatoes halved
  • 1 cup flat leaf parsley chopped
  • 2 tbsp mint chopped
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • juice from one lemon
  • cracked black pepper
  • sea salt
  • 1/2 cup toasted pistachios


  • Brush the cheese with olive oil and place onto a medium hot grill for 3 minutes on each side, or until grill marks appear. Remove from heat and set aside.
  • Add cucumber, red onion, green onions, cherry tomatoes, parsley and mint to a bowl. In a separate cup whisk together 2 tbsp olive oil, lemon zest and juice. Pour over salad, add a good turn or pinch of freshly cracked black pepper and pinch of salt. Cut cheese slices into chunks and add to salad. Gently toss.
  • Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter.
  • With a slotted spoon add your salad to the platter. Sprinkle with pistachios and serve immediately.


To toast the pistachios: Preheat oven to 350 F. Spread the pistachios evenly on a rimmed cookie sheet. Place in the oven for about 5 to 8 minutes. When they become fragrant they are done. Remove from oven and let cool down on a cutting board. Once cool rough chop and they are ready to go.