Start by slicing your chicken breasts in half horizontally, creating thin cutlets. Use a meat mallet to pound them to a uniform thickness of about ¼ inch. This ensures even cooking and keeps the chicken tender and juicy.

Place your pretzels in a food processor and pulse until they form coarse crumbs. Combine the crumbs with paprika, salt, and pepper in a shallow dish. Beat the eggs with a splash of water in a separate dish for dipping.

Dip each chicken cutlet into the egg mixture, then press it firmly into the pretzel crumbs to coat evenly. Heat a generous layer of oil in a skillet over medium-high heat, then fry the chicken for 3-4 minutes per side until golden brown and cooked through.

While the chicken cooks, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly add the milk while whisking constantly. Once the sauce begins to thicken, stir in the shredded cheddar, mustard, paprika, cayenne, and a pinch of salt. Continue stirring until smooth and creamy.

Plate the crispy chicken breasts and drizzle generously with the cheddar mustard sauce. Garnish with chopped parsley and red onion for extra color and flavor. Serve immediately with your favorite sides and enjoy every crunchy, cheesy bite!