MOOJ Paneer Piccata

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced into thin cutlets

• ¼ cup flour

• Salt and pepper

• 2 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, minced

• ½ cup vegetable broth

• Juice of 1 lemon

• 2 tbsp capers

• Fresh parsley, for garnish

Method

1. Dust MOOJ Paneer cutlets in flour seasoned with salt and pepper.

2. Heat oil and butter in a skillet. Pan-fry MOOJ cutlets until golden on each side—like crispy satellites in a buttery orbit.

3. Remove and set aside. In the same pan, sauté garlic, then deglaze with broth, lemon juice, and capers.

4. Simmer for 3–4 minutes until slightly thickened. Return MOOJ Paneer to the sauce and spoon it over with love.

5. Garnish with parsley and serve with pasta or greens for a bright, zesty lift.