Veal Cutlets Cooked with Chillies, Lemon Grass and Sweet Pepper

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

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.


  • 2 fresh red chillies
  • 1 lemon grass stalk
  • 3 large cloves garlic
  • 2 medium to large yellow peppers
  • 2 tablespoons sunflower oil
  • 40 g/ oz butter
  • 2 rounded tablespoons plain flour
  • 300 ml/½ pint chicken stock
  • 900 g/2 lb small veal cutlets
  • 150 ml/¼ pint creamed smatana or soured cream
  • 1 teaspoon paprika
  • salt


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 25 g/1 oz of the butter in a large casserole over a medium heat, then stir in the chillies, lemon grass, garlic and peppers. Stir around for 2 minutes, then stir in the flour, followed by the stock. Bring to the boil, stirring all the time until thickened. Add the veal cutlets and stir to mix in. Cover the casserole and leave on top of the stove over a low heat while you heat the oven to 140°C/275°F/gas mark 1. Put the gently bubbling casserole in the oven and cook for about 1½ hours or until the meat is very tender. Remove from the heat, taste the juices and add some salt if necessary. Then stir in the creamed smatana or soured cream. Melt the remaining butter in a small pan, add the paprika to it and stir around for a minute. Trickle this red liquid over the casserole just before serving.