1. Season the cutlets and brush all over with oil.
2. Brush the grill bars with oil, place the cutlets in the centre of the grill so that a criss-cross effect is marked on both sides, then move to a heat zone where they will cook to the desired degree without burning, brushing with the oil from time to time; cooking time is 5-6 minutes.
3. Serve arranged on an oval flat dish with a cutlet frill on each. Garnish with the Straw Potatoes and picked watercress and serve the parsley butter separately on a little crushed ice in a sauceboat.