Preheat oven to 400°. Place Pork Cutlets in a shallow bowl and coat with Champagne Vinaigrette. Cover and refrigerate for 30 minutes. Meanwhile, toss Dutch Yellow Potatoes with 2 tablespoons Sage, Avocado Oil, Red Onion, Salt and Pepper and spread mixture on a large baking sheet. Place in the center rack of the oven and roast for 20 minutes.
Remove pan from oven. Drain excess dressing from cutlets and nestle them on the baking sheet between the potatoes and onions. Sprinkle the cutlets with the remaining sage. Put the sheet back in the oven and roast for 5 minutes. Turn broiler on high and broil for 3-5 minutes, or until pork cutlets reach an internal temperature of 145°. Remove from the oven and let cool slightly. Garnish with parsley and a squeeze of lemon just before serving.