German Classic Chicken Schnitzel

Step 1 -Place a wire rack on a baking sheet.

Step 2 -Season the chicken breasts with the salt and pepper.

Step 3 -In a shallow plate, combine the flour, the salt, and the pepper.

Step 4 -In a second shallow plate, combine the breadcrumbs, the salt, and the pepper.

Step 5 -In a shallow bowl, whisk the eggs, the Dijon mustard, the salt, and the pepper together.

Step 6 -Coat 1 of the chicken breasts in the flour mixture and shake off any excess.

Step 7 -Dip the dredged chicken breast into the egg mixture and make sure it is completely coated.

Step 8 -Dredge the egg-coated chicken breast through the breadcrumb mixture.

Step 9 -Repeat the coating process with the remaining chicken breasts and place the fully-coated breasts on the prepared baking sheet.

Step 10 -In a skillet over medium-high heat, heat the vegetable oil to 350 degrees F.

Step 11 -Add the breaded chicken breasts, one at a time, to the hot oil and fry until the coating is golden-brown and they reach an internal temperature of 165 degrees F, about 2-3 minutes per side.

Step 12 -Transfer the schnitzel to a paper-towel-lined plate.

Step 13 -Repeat the frying process with the remaining breaded chicken breasts. Add more of the oil in between frying as needed.

Step 14 -Serve the schnitzel over the mashed potatoes, and garnish with the parsley and lemon wedges.