Protein Boost | Crispy Eggplant Schnitzel with Halloumi
Dilly Sour Cream Cucumber Salad
Cooking time
40 minutes
Servings
2/4
Calories
940 /serving
You’re getting all the golden greatness of schnitzel, but you’re using eggplant as an elegant substitution for meat. The crispy pan-fried crust plays off the refreshing richness of cucumbers coated in sour cream and dill, with roasted potatoes on the side.
We will send you:
- 3 Cucumbers
- 2 Eggplants
- 450g Potatoes
- 1 Lemon
- 14g Dill
- 40g Breadcrumbs
- 40g All-purpose flour
- 80g Panko
- 125g Halloumi
- 86ml Sour cream
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 Eggs
Total Fat
33 g
Saturated Fat
17 g
Sodium
1210 mg
Total Carb
126 g
Sugars
15 g
Protein
36 g
Fibre
14 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Cut the eggplants lengthwise into ½ inch pieces.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Thinly slice the cucumbers crosswise.
Prepare the eggplant schnitzel
- In a shallow bowl, beat 2 eggs (double for 4 portions) until smooth; season with S&P.
- In a second small bowl, combine the flour and S&P.
- In a third shallow bowl, combine the panko, breadcrumbs, spices and S&P.
- Working one at a time, coat the eggplant in the flour (shaking off any excess), then in the egg, then in the panko breadcrumbs (pressing to adhere).
Cook the eggplant schnitzel
- In a large, high-sided pan, heat a thin layer of oil on medium-high.
- Working in batches, add the eggplant schnitzel and cook, 2 min. per side, until golden brown and cooked through (add more oil as needed to keep a thin layer at the bottom).
- Transfer to a paper towel-lined plate (or wire rack); season with S&P.
Make the salad
- In a medium bowl, combine the cucumbers, lemon juice, sour cream, ½ the dill, a drizzle of oil and S&P.
Plate your dish
- Divide the potatoes and eggplant schnitzel between your plates.
- Top with a spoonful of the salad.
- Garnish with the lemon wedges and remaining dill.
- Serve the remaining salad on the side. Bon appétit!
