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Start by peeling and rinsing the Yukon Gold potatoes, then cut them into large chunks.
In a large pot, bring water to a boil and add a bit of chicken soup base (bouillon).
Prepare the chicken breasts by cutting them in half and rinsing them.
In a bowl, remove the chalaza from the four eggs and mix them with paprika, salt, black pepper, onion powder, a touch of mustard, soy sauce, and minced garlic.
Coat the chicken pieces in the spice mixture thoroughly.
Once the potatoes are fork-tender, drain them, leaving a small amount of water in the pot.
Heat avocado oil in a pan over medium heat for frying the schnitzel.
Combine crispy breadcrumbs and sesame seeds in a bowl.
Fry the schnitzel, flipping it when necessary, and transfer it to a wire rack once cooked.
Mash the potatoes with half a cup of non-dairy butter, adding salt and black pepper to taste.
Prepare a fresh salad by chopping any available vegetables, including a shallot, and dress it with olive oil, salt, and black pepper.