Savoury Paneer Tenders

Seasoned and breaded Paneer Tenders

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served with honey mustard and Apricot 

Dipping sauces on the side or tossed in 

My Classic Renu's Feasts sauce.

Combine the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic powder Beat egg & add milk.Mix well. Coat Paneer pieces into all purpose flour.Dip into the egg/milk mixture and then back into the flour.Dip each chicken tender back in the egg/milk mixture and then into the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.Chill for ½ an hour. Deep fry in hot oil till golden brown. drain on absorbent paper.Drain and serve with the dipping sauces on the side on a bed of Lettuce.
If you want to have less Guilt, then bake in a pre-heated oven at 375 d F for 15-18 minutes.

Apricot Dipping Sauce

2 tablespoons Dijon mustard

1 tablespoon apricot preserves

2 tablespoons honey 

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Classic Renu's 

Feasts sauce

•                  6 tbsp beer

·         4 tbsp red wine vinegar

·         3 tablespoons ketchup

         2 tablespoons Olive oil

·         1 teaspoon onion powder

·         1 teaspoon garlic powder

·         1 teaspoon salt

·         1/2 teaspoon smoked, crushed Red Pepper

·         1/2 teaspoon ground red pepper

Mix all & bring to a boil and simmer 5-10 minutes.

Honey Mustard Dipping Sauce

2 Tbsp Coarse Grain Mustard, ½ cup Prepared Dijon Mustard, 2 Tbsp Mayonnaise, 2 tsp Freshly Squeezed Lime Juice, 2 Tbsp Honey, ¼ tsp Chipotle Powder,⅛ tsp Salt, ⅛ tsp Black Pepper