Paneer Cutlet Recipe: Mornings are usually a hectic affair. On top of that, there is the constant worry of packing something new and delicious in the children's lunchboxes every day. Sometimes a child refuses to eat parathas, while at other times, they turn up their noses at the sight of vegetables. In such a scenario, finding a dish that looks appealing, tastes great, and can be prepared using common household ingredients is a real win. Paneer cutlets are one such easy recipe. What makes them special is the contrast between the golden, crispy exterior and the soft, flavorful paneer mixture inside.

The recipe combines paneer with boiled potatoes, capsicum, onions, and fresh coriander, enhancing the overall flavor. Apart from breakfast, these cutlets can also be served in children's lunchboxes, with evening tea, or at small get-togethers.

Ingredients for Paneer Cutlets
For the cutlets:
Take 200g paneer, 2 medium-sized boiled potatoes, 1 small finely chopped onion, 2 tablespoons finely chopped capsicum, 1-2 finely chopped green chilies, 1 teaspoon ginger-garlic paste, and 2-3 tablespoons finely chopped fresh coriander. For flavor, add half a teaspoon each of garam masala, chaat masala, red chili powder, and dry mango powder (amchur), along with salt to taste.

For the crispy coating:
To make the cutlets crispy on the outside, you will need 2 tablespoons of cornflour or all-purpose flour (maida), 3-4 tablespoons of water, about 1 cup of breadcrumbs, and oil for shallow frying.

How to prepare Paneer Cutlets?
First, place the grated paneer and mashed boiled potatoes in a large bowl. Now, add the onion, capsicum, green chilies, ginger-garlic paste, and fresh coriander. Next, add the garam masala, chaat masala, red chili powder, dry mango powder, and salt, and mix everything thoroughly. There is no need to knead the mixture thoroughly; simply mix it until all the ingredients bind together well. If the mixture feels too soft, you can add a little breadcrumb. This makes shaping the cutlets easier and prevents them from breaking in the pan. Lightly grease your hands with oil, take a portion of the mixture, and shape the cutlets into rounds, ovals, or heart shapes (which kids often love). Prepare all the cutlets and set them aside on a plate.

**The coating creates the perfect crispy texture**
Prepare a thin slurry by mixing cornflour and water in a small bowl. Spread breadcrumbs on a separate plate. Dip each cutlet into the slurry first, then roll it thoroughly in the breadcrumbs, ensuring an even coating on all sides. This simple step helps make the cutlets extra crispy on the outside. If time permits, you can refrigerate the coated cutlets for 10 minutes to help them hold their shape better.

**Shallow-fry over low heat**
Heat 2–3 tablespoons of oil in a non-stick or heavy-bottomed pan over medium heat. Once the oil is hot, place the cutlets in the pan. Avoid frying on high heat, as the outer coating might brown too quickly while the inside remains undercooked. Cook the cutlets over low to medium heat until they are golden brown and crispy on both sides. Do not rush when flipping them; wait until a firm crust has formed on one side before gently turning them over. Once cooked, transfer the cutlets to a plate or place them on a paper towel to absorb any excess oil.

**Serving suggestions for kids' lunchboxes**
Paneer cutlets can be served with green chutney, tomato sauce, or a yogurt-based dip. When packing them for a child's lunchbox, avoid packing the cutlets while they are piping hot; the steam can cause the crispy coating to become soggy. It would be best to store them in an airtight tiffin box after letting it cool down a bit.

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