Paneer/Ricotta part 2

In an attempt to continue our demonstration of the various possibilities available in using pressed Ricotta or Paneer (see previous article), we're going to now demonstrate the Ricotta cutlet.  For this execution, one needn't pre-fry the Paneer as in the stewed preparations, because it will be fried in its final step anyways.

Shallow-Fried, Panko - Crusted Ricotta


1 lbs. block Paneer (see previous Blogpost)

3 ea Eggs, whole, beaten

1 lbs. All-Purpose Flour

1 lbs Panko Breadcrumbs

2 c Grapeseed Oil, or as needed

Finishing Salt, as needed.

(Note: That typical fried cheese that you're picturing is a completely different animal.  Breaded Mozzarella is elastic, fatty and delicious in its own way.  Shallow-fried Paneer is more firm and high in protein, making it more like a vegetarian chicken or tofu cutlet.)

Our Paneer "Blocks" are shaped nicely, since we use a cheese press.

Rougher, organic shapes are lovely as well, like snowflakes.

- First, take the block of Paneer and slice into cutlets.

- Dredge Paneer cutlets in All-Purpose flour, tap off all excess.

- Coat in beaten Eggs

- Finish by dredging in Panko Breadcrumbs.

- Shallow-fry in 1/2 inch of Grapeseed Oil, turning to brown evenly.

-Place on paper towels to drain oil, sprinkle with finishing salt.

- Serve as desired.

At, Le Cigare Volant, we currently serve our Breaded Ricotta with Blistered Chard, Butternut Squash Gnocchi, and Carrot/Pumpkin Puree.  The flavor accents come from a compote we call Apple Agrodolce, which is an Italian sweet and sour sauce.  We draw a line of Parmesan Puree on the dish in front of the guest.  This puree is sharp, tangy and bright with acidity and salt, allowing us to accent all of the rich flavors in the dish.  By drawing the line, we force the guest to pull the food through the condiment, creating a very interesting, slow, and complex flavor release.

How sick does that sound?!?

Ryan Shelton