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Boil the potatoes with the chicken soup base until very tender. Drain, leaving a little liquid behind, then mash with the butter, salt, and pepper until smooth and creamy.
Whisk together the eggs, paprika, salt, pepper, onion powder, mustard, soy sauce, and garlic. Add the chicken and coat well.
Combine the breadcrumbs and sesame seeds on a sheet of foil or parchment. Using one wet hand and one dry hand, coat each cutlet.
Line a skillet with a sheet of parchment paper, making sure to trim any excess so it doesn’t extend past the rim of the pan, as exposed parchment can catch fire. Add the oil and heat over medium.
Fry for 3–4 minutes per side, until golden and cooked through, then transfer to a wire rack.
While the schnitzel cooks, chop and dress the salad with the lemon juice, olive oil, salt, and pepper.