Stem and coarsely chop parsley. Peel and dice potatoes into 1" cubes. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. Quarter lemon. Mince garlic. Trim woody ends off asparagus. Rinse chicken and pat dry.

Place chicken on a cutting board and cover with plastic wrap. Pound with a small pot or pan into an even 1/4" thickness. Season both sides with 1/4 tsp. each of salt and pepper. Place flour, liquid egg, and breadcrumbs in three separate medium mixing bowls. Dip chicken first in flour, shaking off excess, then in egg, and finally press into breadcrumbs. Set aside on a plate.

Drain cooked potatoes in colander and return to pot. Add butter and heavy cream and mash potatoes with a fork or potato masher until smooth. Season with 1/4 tsp. salt and a pinch of pepper. Cover and set aside.

Line a plate with a paper towel. Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken to hot pan and cook until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Watch closely, as breadcrumbs tend to brown quickly. Transfer to towel-lined plate and wipe out pan.

Return pan used to cook chicken to high heat. Add 2 Tbsp. water, garlic, and asparagus to hot pan. Cover and cook 2-3 minutes, until asparagus is bright green and tender.

Place mashed potatoes, chicken schnitzel and asparagus on plate. Sprinkle with chopped parsley and lemon wedges – squeezing lemon juice over breading cuts the richness of schnitzel beautifully. Prost!