Fries: Heat the oven to 200C fan bake and line a large baking tray. Add fries to the tray and bake for 30 minutes, flipping halfway, until crispy.
Mushroom sauce: Dice 100g mushrooms and add to a small pot. Add 1 tbs butter and bring the pot to medium heat, with the lid on. Let the mushrooms cook for 3-4 minutes while you prep the chicken.
Chicken: Pound 2 boneless chicken thighs into thin cutlets. On one plate, add 1/4 cup flour. In a bowl, crack 1 egg and whisk. In a final plate, add 1/2 cup breadcrumbs, 1 tsp garlic powder, 1 tsp salt and 1 tsp mixed herbs and mix. Dip chicken in flour, then egg and then breadcrumbs. Ensure all sides are well coated.
Cook chicken: Heat a large pan to medium heat and add 4 tbs canola oil. Once hot, cook chicken for 5-6 minutes per side.
Salad: Grab your plate, and add 1/2 cup mesclun to each. Top with halved cherry tomatoes and 1 diced avocado.
Finish sauce: Once mushrooms have sauteed and softened, mix well and add 1/2 tsp mustard, 1 tsp mixed herbs, 1/2 cup cream and mix well. Taste and adjust seasoning if required. Remove from the heat.
Serve: Plate up cooked chicken alongside the salad, and add fries, and finish with mushroom sauce.