Chicken Schnitzel in Almond-Halloumi Crust

Preheat the oven to 195–200 °C top/bottom heat. Line a baking sheet (approx. 30 cm × 40 cm) with baking paper.

Wash the chicken breast, pat dry, and halve lengthwise to create thinner schnitzel. Season the meat on both sides with salt and pepper. Finely grate the halloumi.

Prepare two bowls: In the first bowl, mix the grated halloumi with the almond flakes. In the second bowl, thoroughly whisk the natural yogurt with the Dijon mustard and eggs.