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Place the halloumi quarters in boiling water and leave to soak for 20 minutes.
Carefully lift them from the pan (one at a time, leave the rest in while you bread the halloumi) and place them on a double sheet of kitchen roll.
Place more kitchen roll on top of the halloumi and gently roll it out. When it's thin and double the size leave it to cool completely before moving it.
Roll it in flour until coated then tap off excess.
Dip it in beaten egg, then place on a plate of cornflake crumbs, making sure each side is covered. Repeat with the rest of the halloumi.
Fry for a couple of minutes on each side until crisp and golden brown.
Place the honey, chilli flakes and vinegar into a pan and gently heat until bubbling.
Cut each halloumi Schnitzel into strips, serve with chips and salad and top with the hot honey.