Method Drain juice from pineapple and cut slices in halves. Cook the required number of cutlets until done to taste. Cover cutlet ends with paper frills. Scoop out centres of potatoes, mash with butter and grated cheese, then replace adding garnish of parsley. Arrange cutlets on serving platter, frills to the outside, and surround with the potatoes and the halved pineapple slices which have been lightly browned in butter.