Succulent Halloumi Cheese in rich, buttery and lemony sauce makes this delicious Cheese Piccata.
I know it is unusual for you to see a recipe like this. Cheese Piccata? You’ve eaten chicken, veal or fish piccata many times before, but cheese piccata is something new. And, indeed, it is. Ever since I came up with this recipe a few weeks ago, I’ve tried searching the web for recipes like this, but the search wasn’t successful. It is a tasty treat just waiting to be discovered…
Just what is piccata? It is a classic Italian dish made with butter, lemon, capers and wine. The meat or fish (or, in our case, cheese) is dredged in flour and fried quickly in butter or oil and then removed from the pan. The sauce is made in the same pan by combining wine, lemon juice, butter and capers; a combination that is hard to resist, right?
Remember, you are dealing with cheese in this recipe, so frying should be minimal. Just sear it quickly on each side until it browns and remove it from the hot pan. At the end, as you bring the cheese back to the pan, you’ll end up having soft, slightly melted cheese covered with the tangy sauce.
If you don't have wine on hand, you may substitute it with chicken or vegetable broth.
Last ingredient I’d like to mention is THE CHEESE. Halloumi is a very popular Middle Eastern cheese that originated in Cyprus. It is made from a mixture of goat and sheep milk; however, halloumi can also contain cow’s milk sometimes. This cheese has a high melting point, which is why it can easily be fried or grilled. Halloumi is white, with a smooth layered texture (similar to mozzarella) and a salty flavor. You can find Halloumi cheese in big supermarkets and health food stores. Of course, it is possible to buy a good halloumi from Amazon.
Enjoy this quick and tasty Cheese Piccata, friends!!!
Cheese Piccata
Ingredients
- 8 oz halloumi cheese
- 1 egg
- ⅛ cup flour for dredging
- 2 tbsp butter
- 1 tbsp olive oil
- ¼ cup brined capers, rinsed
- ¼ cup dry white wine (such as a Sauvignon Blanc)
- 3 tbsp fresh lemon juice
- ¼ cup chopped fresh parsley
- black pepper
Instructions
- Cut the Halloumi cheese into ⅓-inch slices and sprinkle some pepper on top. Dredge the slices in flour. Beat the egg in a shallow dish and set aside.
- In a large, non-stick skillet melt 1 tbsp of butter with olive oil on medium high heat. Dip the floured cheese in the egg and transfer onto a hot pan. Fry the slices for about 1 minute on each side, until the egg starts to brown.
- Reduce the heat to medium and remove the cheese.
- Add the wine, lemon juice and capers to the pan and give it a stir. Cook the sauce for a few minutes and add the remaining butter and parsley. Return the cheese to the pan and turn off the heat.
- Plate the cheese and serve with the sauce poured on top.
Notes
Nutrition
Before you go...
Check out these recipes
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BAKED TILAPIA WITH BREADCRUMBS
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Is there another cheese that would work with this recipe? Trying not to buy it on Amazon
Hi Cortney! Unfortunately, only halloumi cheese will work in this recipe. Just keep your eyes open next time your shop in the big supermarket. I found a couple of local stores that sell it for 7$ a package.
I tried this recipe last night and unfortunately did not have the same results. Traditionally halloumi is a non-melting cheese and when I pan fried my cheese i developed almost an "omelette" quality.
Missing the stock and tomatoes
Hi Jk! I am sorry you had a bad experience with this recipe. How many minutes did you fry the cheese on both sides? Halloumi cheese does melt. It just has a higher melting point, compared to other kinds of cheese.
Wow, I love this idea! I bet the lemony sauce tastes so good with the savory cheese. I am far from vegetarian but I can probably give up meat if I got to eat cheese as a substitute. I never knew you can buy Halloumi on Amazon, thanks for the tip! I wonder if Hispanic Queso de Freir would work as well in this recipe, since it is made for frying and doesn't melt immediately..
That cheese should work, Kate! I'll let you know if I give it a try!
What a yummy treat...genius!
Thank you, Michelle! 🙂