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Prepare the Chicken Schnitzel:
Pound the chicken breasts to an even thickness.
Coat each piece in flour, then dip into beaten egg, and coat with breadcrumbs mixed with garlic powder, salt, black pepper, and paprika.
Heat oil in a pan over medium-high heat and fry the schnitzel for 3–4 minutes per side until golden brown. Set aside on paper towels.
Make the Mushroom Sauce:
In the same pan, melt butter over medium heat.
Add mushrooms and sauté for 3–4 minutes until tender.
Stir in chicken broth, Dijon mustard, garlic powder, oregano, and black pepper. Simmer for 2 minutes.
Pour in heavy cream and cook until the sauce thickens slightly.
Prepare the Fresh Salad:
In a large bowl, toss mixed greens, cucumber, diced tomato, and shredded carrots.
Drizzle with olive oil and lemon juice. Season with salt and black pepper, toss gently.
Assemble and Serve:
Place the crispy schnitzel on a plate, spoon creamy mushroom sauce over the top, and serve with the fresh salad on the side.
Would you like me to also suggest a crispy oven-baked version if you want something lighter?
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