Place all the seasonings except the salt together in a jar. Seal and give the jar a few shakes.

Wash the chicken breasts and pat them dry with a paper towel.

Pound the chicken breasts until very thin. You can cut them in half to make them easier to work with. Season the chicken breasts on both sides with salt and freshly ground black pepper and set aside.

Place three wide and deep plates on your work surface.

On the first plate, spread out the all-purpose flour. In a small separate bowl, beat the egg and pour onto the second plate.

In a small bowl, whisk together the breadcrumbs and everything seasoning. Spread the mixture out on the third plate.

Working with one chicken breast at a time, dredge the breast on both sides in the all-purpose flour, then coat both sides with the egg and lastly, coat the breast on both sides with the everything breadcrumbs. Repeat with the other chicken breasts.

Place the canola oil and butter in a large skillet over medium-high heat, add the coated chicken breasts to the pan and cook on both sides until the chicken has cooked through and the crust is crunchy golden brown.

Transfer to a serving platter, cover with aluminum foil and stow in a warm place.

Heat the olive oil in a skillet over medium-high heat.

Add the scallions and cook, stirring until they soften.

Add the vegetable broth and bring to a boil.

Whisk the cream cheese into the pan until melted.

Season with kosher salt and freshly ground pepper.

Turn the heat down to low and simmer for 3-5 minutes.

Remove from heat, pour over the schnitzel or transfer to a small pitcher to serve on the side.

Garnish the schnitzel with chopped scallions if desired and serve.