Begin by butterfly and flattening the boneless, skinless chicken breasts to ensure an even cooking thickness, about ½ inch.

In a food processor, crush approximately 3 cups of salted pretzels until they resemble coarse crumbs. Transfer these crumbs to a shallow dish and mix in ½ teaspoon of paprika, salt, and pepper to taste.

In a separate shallow dish, beat 2 eggs until fully combined. This egg mixture will serve as the perfect binder.

Preheat a non-stick skillet over medium-high heat and add enough vegetable oil to cover the bottom generously. Allow the oil to heat until shimmering.

Carefully dip each flattened chicken breast into the beaten eggs, allowing any excess to drip off. Then, transfer it to the pretzel crumb mixture, pressing down firmly.

In the preheated skillet, add the coated chicken breasts, cooking them for 3-4 minutes on each side until golden brown.

While the chicken cooks, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour, stirring for about 1 minute until the mixture bubbles slightly.

Gradually whisk in 2 cups of milk, letting it cook until thickened, around 3-5 minutes.

Once thickened, stir in 2 cups of shredded sharp cheddar cheese, 2 tablespoons of whole grain mustard, ½ teaspoon of paprika, and ¼ teaspoon of cayenne pepper. Season to taste.

To serve, drizzle the hot cheddar-mustard sauce generously over each chicken piece and garnish with parsley and red onion.