Slice each chicken breast in half lengthwise to create 4 thinner cutlets
Pound to even thickness and season both sides with salt, pepper, and paprika
Set up a dredging station with three bowls: flour, beaten eggs, and crushed pretzels
Coat each piece of chicken in flour, then dip in egg, and finally press into pretzels
Heat olive oil in a skillet over medium heat (or preheat oven to 400°F)
Cook chicken until golden and cooked through, 4–5 minutes per side (or bake 18–22 minutes)
To make the sauce, melt butter in a saucepan and whisk in flour to form a roux
Gradually add milk, whisking constantly until smooth and thickened
Stir in cheddar cheese and mustard, mix until melted and creamy
Plate chicken and drizzle with cheddar mustard sauce
Garnish with chopped parsley and serve immediately