Grilled Cutlets with Sauce

Ingredients

• 1 as needed gravy (Use a good, well-seasoned meat gravy. Keep extra on hand to thin the sauce if it becomes too thick.)
• 1 as needed melted butter (Used for dipping the cutlets before grilling. Ensure it is fully melted and warm.)
• 1 as needed mashed potato (Prepare enough to form a firm, stable ring on the serving plate large enough to hold the sauce in its centre.)
• 1 as needed watercress (Used as a garnish. Rinse and shake dry before use. Arrange in small bunches around the platter.)

Instructions

1. 1Check the sauce. If it appears too thick or 'stodgy' — meaning it holds its shape heavily and does not flow gently — stir in a little more gravy, a spoonful at a time, until it reaches the consistency of a rich, smooth purée. It should pour slowly but not be gluey or paste-like. Taste as you go and stop adding gravy once the right texture is achieved.
2. 2Once the sauce is at the right consistency, reduce the heat to a low simmer — there should be only gentle, occasional bubbles breaking the surface. Let the sauce simmer uncovered for one full hour. Stir it occasionally to prevent it catching on the bottom of the pan. This long, slow simmer deepens the flavour and ensures the sauce is beautifully rich by the time the cutlets are ready.
3. 3Remove the cutlets from their marinade and place them on a clean plate or tray. Allow any excess marinade to drip off for a minute or two. Pat them lightly with a clean cloth or paper towel if needed — you want the surface to be slightly dry so the melted butter adheres well and the cutlets colour nicely on the grill rather than steaming.
4. 4Dip each cutlet into the melted butter, turning to coat both sides evenly. The butter should be fully melted and warm — not browned or clarified, just gently melted. This coating helps the cutlets develop a golden, slightly crisp exterior on the grill and adds richness to the finished dish.
5. 5Place the butter-coated cutlets onto a hot grill over a bright, clear fire — in modern terms, this means a grill pan or barbecue set to high heat with no smoke or flare-ups, so the heat is clean and direct. Grill the cutlets, turning once, until cooked through with good colour on both sides. The exact time will depend on thickness, but look for a golden-brown sear on each side. Do not press them down, as this releases juices.
6. 6Spoon the mashed potato onto the centre of a large, warmed serving plate and shape it into a ring or circle — like a thick, raised border. The ring should be sturdy enough to hold its shape and act as a wall to contain the sauce poured into the middle. Use the back of a spoon to smooth and firm the edges. The ring should be wide enough in its interior to generously hold the sauce.
7. 7Ladle the sauce into the centre of the mashed potato ring while it is burning hot — that is, as piping hot as possible. Pour carefully so the sauce fills the interior of the ring without spilling over the sides. The contrast of the pale potato border and the rich, dark sauce inside makes for a visually striking presentation. If the sauce has thickened further during simmering, stir in a tiny amount of hot gravy to loosen it before pouring.
8. 8Arrange the grilled cutlets in a neat ring around the outside of the mashed potato circle, leaning them slightly outward if you like, so they frame the dish attractively. Tuck small bunches of fresh watercress between the cutlets as a garnish — the bright green colour contrasts beautifully with the golden cutlets and the rich sauce. Serve immediately while everything is hot.