Schnitzel

Heat the oil over medium heat in a cast-iron skillet or sauté pan until hot, 2-3 minutes. Carefully add the cutlets to the skillet in a single layer and pan-fry for 3-5 minutes per side until golden brown and cooked through (until the internal temperature is 145°F for pork and 165°F for chicken). Cook in several batches if necessary, making sure not to crowd the pan and adding more oil as needed. Remove the cutlets to a paper towel-lined plate.

While cutlets are cooking, microwave the veggie steamer bag for 3-4 minutes until tender. Let the bag sit in the microwave for 1 minute before removing. Caution: Steamer bag will be hot and may release steam when opened.

For Yukon Gold Whipped Potatoes: If using Yukon Gold Whipped Potatoes, remove the potatoes from packaging into a microwave-safe container and cover. Microwave on high 3-4 minutes, stirring halfway through, until potatoes are warmed through.

For Garlic Parmesan Potatoes:

MICROWAVE: Remove the potatoes from packaging into a microwave-safe container and cover. Microwave on high 2-3 minutes until potatoes are warmed through.

STOVETOP: For crispy Garlic Parmesan Potatoes, press the potatoes to a thickness of about ½ inch using a cutting board and a flat-bottomed spatula or heavy skillet. Heat a cast-iron or heavy-bottom skillet over medium-high heat. Add ¼ c vegetable oil to skillet and carefully add potatoes in a single layer, cooking in batches if necessary. Pan fry until golden brown, about 4 minutes, then turn and fry on the other side.

For Demi Baguette: (Ready to eat. Heating instructions follow, if desired.) Place in 350°F oven directly on rack and heat for 5 minutes until bread is warmed through. For softer bread, sprinkle with a small amount of water and wrap in foil before placing in oven.

To Serve: Divide potatoes, vegetables and cutlets onto 4 plates. Squeeze lemon wedges and top with chopped parsley if desired. Serve with bread or dessert of choice.