Pound 1 pound ostrich cutlets as directed. Sprinkle cutlets lightly on both sides with coarse sea salt and freshly ground black pepper and pound in gently. Heat unsalted butter and canola or olive oil in a heavy skillet over medium-high to high heat. When hot, add cutlets and saut�, turning once, until lightly browned, 30 to 45 seconds per side. Add 3 tablespoons brandy and cook very rapidly, turning cutlets once, until brandy has almost evaporated, about 1 minute. Remove cutlets to a heated platter and keep warm. Add 1/2 cup dry sherry and 1 tablespoon Dijon-style mustard to skillet; cook, stirring, until well mixed and slightly thickened, about 2 minutes. Remove from heat, add 2 teaspoons minced fresh chives, and pour over cutlets. Serve immediately.