Veal Cutlets Cooked with Chillies, Lemon Grass and Sweet Pepper

Name: Veal Cutlets Cooked with Chillies, Lemon Grass and Sweet Pepper
Yield: Serves 4
Ingredients: 900 g/2 lb small veal cutlets; 150 ml/¼ pint creamed smatana or soured cream; 2 rounded tablespoons plain flour; 300 ml/½ pint chicken stock; 2 tablespoons sunflower oil; 40 g/1½ oz butter; 3 large cloves garlic; 2 medium to large yellow peppers; 2 fresh red chillies; 1 lemon grass stalk; 150 ml/¼ pint creamed smatana or soured cream; 1 teaspoon paprika; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

2 fresh red chillies
1 lemon grass stalk
3 large cloves garlic</

Main course

Method

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