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62 <strong>Magazine</strong> | Recipe<br />
PARMESAN-CRUMBED<br />
PANEER WITH CHILLI<br />
& MAYO<br />
Paneer is quite a bland source of protein usually<br />
dressed up with a spicy curry sauce. Using<br />
parmesan in the crumb gives a lovely, strong,<br />
nutty flavour which works well with paneer. It<br />
is a perfect addition to a mezze or finger food<br />
platter. Serve with a chilli and mayo dipping<br />
sauce, or any other sauce that takes your fancy.<br />
Serves 6–8 as an appetiser<br />
2 blocks (400–500g) paneer cheese<br />
1 cup panko breadcrumbs<br />
½ cup grated parmesan<br />
Salt and pepper<br />
1 egg, beaten<br />
Neutral oil for frying<br />
½ cup mayonnaise<br />
1–2 tablespoons Thai sweet chilli sauce<br />
Chilli flakes<br />
Cut paneer in sticks, lengthways, about 2cm thick.<br />
In a bowl, mix together the breadcrumbs, parmesan,<br />
salt and pepper.<br />
Dip each paneer stick into the beaten egg then coat<br />
in the crumb mix. Set aside.<br />
Heat a frying pan with just enough oil to cover the<br />
base. You want to shallow-fry the sticks until golden<br />
all over, turning with tongs.<br />
To make the dipping sauce, simply mix the<br />
mayonnaise in a small bowl with chilli sauce.<br />
Once all of the paneer sticks are fried, place them<br />
in a bowl with the chilli dipping sauce on the side.<br />
Sprinkle with chilli flakes and extra salt.
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