Grate the paneer into a mixing bowl, ensuring it’s firm and crumbly but not too soft, which helps it hold shape.
Add the toasted panko breadcrumbs, garam masala, chili powder, turmeric, chopped cilantro, and a pinch of salt to the grated paneer. Mix thoroughly to combine and evenly distribute the spices.
In a separate small bowl, whisk the eggs until smooth. Pour the eggs into the paneer mixture and fold gently to form a sticky, cohesive mixture. If needed, add a tablespoon of flour mixed with water to help bind everything together.
Divide the mixture into four equal portions. Shape each portion into a flat, round patty about 1/2 inch thick, pressing firmly to ensure they hold together.
Place each shaped cutlet on a plate or tray lined with parchment paper. Prepare for breading by having beaten eggs and additional breadcrumbs ready.
Carefully dip each cutlet into the beaten eggs, ensuring all sides are coated evenly. Then, roll them in the toasted breadcrumbs to create a thick, crunchy crust.
Heat vegetable oil in a deep frying pan or fryer over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread; it should sizzle immediately.
Gently lower the breaded cutlets into the hot oil using tongs, being careful to avoid splashes. Fry in batches, turning occasionally, until they are deep golden brown and crispy, about 4-5 minutes.
Use a slotted spoon to remove the cutlets from the oil and drain on paper towels to remove excess oil. The crust should be crackling and golden, with a fragrant aroma filling the air.
Serve the paneer cutlets hot, with your favorite chutney or dipping sauce, and enjoy the satisfying crunch with a tender, flavorful interior.
