Pound cutlets as directed. Coat with coarsely ground black pepper (or a mixture of black, white, green, and red peppercorns in any combination,) and pound in gently. Cover with waxed paper and let stand 30 minutes to 2 hours. Coat a larger heavy skillet with canola or olive oil and sprinkle lightly with coarse sea salt. Place over high heat and when the skillet is very hot, add cutlets and saut�, turning once, until lightly browned, 30 to 45 seconds per side. Turn heat to low and place a dab of unsalted butter on each cutlet. Then drizzle each cutlet with a little Worcestershire sauce, fresh lemon juice, and Tabasco sauce. Transfer to heated serving plates and sprinkle with minced fresh parsley. Serve immediately.