In a bowl, whisk together eggs, mustard, and mayonnaise. Add the chicken and mix well. It is recommended to marinate the chicken in the fridge for 1-3 hours, but it's not mandatory.

In a wide bowl, mix breadcrumbs, paprika, cumin, salt, and sesame seeds. Place a slice of chicken breast and coat it thoroughly from all sides. Press the chicken into the breadcrumbs with the fist to ensure a tight and dense coating.

Heat a large pan with half-deep oil and fry the schnitzels until golden brown. Remove from the oil and transfer to a draining rack.

Boil the potatoes in salted water until a fork easily pierces through. Drain the water, add olive oil and salt, and mash the potatoes until smooth.

Serve the schnitzels on a plate with the mashed potatoes and a side salad.