Pound chicken breasts to an even ½-inch thickness and season with salt and pepper.

Set up 3 dredging bowls: flour in one, beaten eggs mixed with Dijon mustard in another, and crushed pretzels combined with garlic powder and smoked paprika in the third.

Dredge each chicken breast in flour, dip in egg mixture, then press firmly into the pretzel coating.

To Bake: Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet, brush with olive oil or melted butter, and bake 20–25 minutes, flipping halfway, until internal temperature reaches 165°F.

To Pan-Fry: Heat 2 tablespoons oil in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden and fully cooked.

Make the Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Add milk gradually, whisking until thickened. Stir in Dijon mustard, yellow mustard, and cheddar cheese. Cook until smooth; season with salt and pepper.

Slice the chicken, drizzle with warm cheddar mustard sauce, and garnish with parsley or extra pretzel crumbs.