Crumble the fresh paneer into a large mixing bowl until it resembles coarse crumbs, ensuring it’s evenly broken apart for a tender interior.
Add the finely chopped herbs, garam masala, chili powder, a pinch of salt, and the egg to the paneer. Mix everything together thoroughly until the mixture is cohesive but still crumbly, which will make shaping easier.
Divide the mixture into 4 to 6 equal portions. Gently shape each portion into a patty about 1.5 cm thick, pressing firmly to ensure they hold together.
Pour the panko breadcrumbs onto a plate. Gently press each patty into the breadcrumbs, coating all sides evenly. Pat lightly to make sure the coating sticks well, sealing in the spices.
Heat about 0.5 cm of neutral oil in a frying pan over medium heat until shimmering and a breadcrumb dropped in sizzles immediately. This indicates the oil is hot enough for frying.
Carefully place the coated patties into the hot oil, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes until deep golden brown and crispy, flipping gently with a spatula.
Once the cutlets are evenly golden and crispy, remove them from the pan and drain on paper towels to absorb excess oil. Listen for that satisfying crackle as they land on the paper.
Let the cutlets rest for a minute, then serve hot with your favorite chutney or a squeeze of lemon for added brightness. Enjoy the crispy outside with the tender, flavorful paneer inside!
