Small English veal cutlets are inexpensive but tend to be dry and bland when fried or grilled. Cooked like this, with a slightly piquant, creamy sauce, they are at their best. Serve with basmati rice or new potatoes and a green vegetable or salad.
Cut the chillies open lengthways under running water and discard the seeds and stems, then slice the flesh very thinly crossways. Top and tail the lemon grass stalk and remove any marked outer part, then slice very thinly across. Peel the garlic and chop finely. Cut the stalks off the peppers, remove the seeds from inside and slice the peppers thinly across in rings.
Melt the oil and
© 1997 Josceline Dimbleby. All rights reserved.