Paneer Scallopini With Lemon And Capers Recipe

About this recipe

A delightful Jain-friendly twist on a classic scallopini, featuring tender paneer slices coated in a seasoned flour blend, paired with a tangy lemon-caper sauce. Perfect for a satisfying dinner.

Ingredients

• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 50G Pepper Black Ground BWFO
• - Everest Paneer
• 200G Mergulo Original Plant-Based Butter
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• - Sunita Lemon Juice Organic
• 75G Perello Capers In Salt, 75G

Instructions

1. 1. Combine 1/4 cup flour, 1/4 teaspoon black pepper on a plate.
2. 2. Press the 8 slices of paneer into the flour mixture, coating them evenly and shaking off any excess.
3. 3. Heat 3 tablespoons of butter in a large skillet over medium heat. Once melted, add the coated paneer slices and cook for 2-3 minutes on each side until golden brown. Remove and set aside.
4. 4. In the same skillet, add 1/2 cup vegetable broth and 2 tablespoons of lemon juice. Stir well, scraping up any browned bits from the bottom of the pan.
5. 5. Add 2 tablespoons of capers to the sauce and let it simmer for 2-3 minutes until slightly thickened.
6. 6. Return the cooked paneer slices to the skillet, spoon the sauce over them, and cook for another 1-2 minutes to heat through.
7. 7. Serve the paneer scallopini hot, garnished with additional capers if desired.