Veal Schnitzel, Buttered Parsley Potatoes and Lemon Wedges

Ingredients

• 2 lb Baby Potatoes (Yukon Gold or Red potatoes work best)
• 4 tbsp Unsalted Butter (Cut into pieces)
• 0.25 cup Fresh Parsley (Finely chopped)
• 1 tsp Salt (For boiling water)
• 0.5 tsp Black Pepper (Freshly ground)
• 8 cup Water (For boiling)

Instructions

1. 1

   Prepare and Boil Potatoes

   • Scrub the baby potatoes thoroughly under running water. If any potatoes are significantly larger than the others, cut them in half for even cooking.
   • Place the potatoes in a large pot and add enough cold water to cover them by at least one inch. Add 1 teaspoon of salt to the water.
   • Bring the water to a rolling boil over high heat, then reduce the heat to medium and maintain a steady simmer.
   • Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
   • Drain the potatoes completely in a colander. For a better texture, return the drained potatoes to the hot, empty pot for 1 minute, shaking gently, to allow any excess moisture to evaporate.
2. 2

   Coat with Butter

   • In the same pot (or a large skillet), melt the unsalted butter over low-medium heat, about 1-2 minutes.
   • Add the dry, drained potatoes to the pot with the melted butter.
   • Gently toss the potatoes using a spatula or by shaking the pot, ensuring each potato is evenly coated in the butter. Cook for 1-2 minutes until heated through.
3. 3

   Season and Serve

   • Remove the pot from the heat. This prevents the fresh parsley from wilting and losing its vibrant color.
   • Sprinkle the finely chopped fresh parsley, the remaining 0.5 teaspoon of salt, and the freshly ground black pepper over the potatoes.
   • Toss gently one last time to distribute the seasonings.
   • Taste and adjust seasoning if necessary. Serve immediately while warm.

Ingredients

• 1 large Lemon (Choose one that is firm with a bright, unblemished yellow peel.)

Instructions

1. 1

   Wash and Roll

   • Thoroughly wash the lemon under cool running water to remove any wax or residue. Pat it completely dry.
   • On a countertop or cutting board, press down firmly on the lemon with the palm of your hand and roll it back and forth for 10-15 seconds. This helps to release the juices.
2. 2

   Trim the Ends

   • Place the lemon on a stable cutting board.
   • Using a sharp knife, carefully slice off about 1/4 inch from both the stem end and the blossom end. This creates flat surfaces for stability.
3. 3

   Cut in Half

   • Stand the lemon on one of its newly cut flat ends.
   • Slice it directly down the middle, lengthwise, to create two equal halves.
4. 4

   Create Wedges

   • Place each lemon half cut-side down on the board.
   • Slice each half lengthwise into 3 or 4 equal wedges, depending on your desired size. This will yield a total of 6 or 8 wedges, ready for serving.