Begin by placing boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even ½-inch thickness. Once flattened, season both sides with salt and pepper.

Create three stations for breading: one with flour, another with whisked eggs and Dijon mustard, and the third with crushed pretzels, garlic powder, and paprika.

Dip each seasoned chicken breast into the flour, then the egg mixture, and finally press into the crushed pretzel mixture to coat thoroughly.

Preheat your oven to 400°F (200°C) and prepare a baking sheet greased with olive oil or melted butter. Place the coated chicken and brush the tops with more oil or butter, then bake for 20-25 minutes until golden.

While the chicken bakes, melt butter in a saucepan over medium heat and whisk in flour to create a roux. Gradually add milk until thick. Stir in mustard and sharp cheddar, season to taste.

Once the chicken is cooked, plate and drizzle with the cheddar mustard sauce and sprinkle with parsley for garnish.