Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
In a food processor crush enough pretzels to make 2 cups. Place the crushed pretzels into a shallow bowl.
In second separate shallow bowl, beat 2 eggs and milk together.
In third shallow bowl, whisk together 1/2 cup flour and 1/2 tsp each of salt, black pepper, garlic powder, onion powder, and paprika.
Preparing chicken: slice chicken lengthwise to make thin cutlets. Place plastic wrap over chicken and using the flat surface of a meat tenderizer tool pound chicken to make them all even thickness.
Heat 2 TBS cooking oil in a large skillet over medium high heat.
Place a piece of chicken into the flour to coat. Flip over and coat other side of chicken cutlet with flour. Shake off excess.
Place flour coated chicken into egg mixture and coat on both sides. Then place the chicken into the crushed pretzels and press to insure coated well. Place coated chicken into hot skillet and cook for 3-4 minutes on each side until golden brown.NOTE: We are not fully cooking chicken at this time, just giving it a golden brown color to the chicken. Remove chicken from skillet and place on prepared baking sheet pan. Sear remaining dredged chicken.
Bake in preheated oven for 15-20 minutes or until chicken has reached 165 degrees and cooked through.
In a medium sauce pan melt 2 TBS butter. Whisk in 2 TBS flour for one minute. Gradually whisk in 1 cup of milk. Once it starts to thicken reduce heat and stir in cheddar cheese until it melts and is smooth. Add in Dijon mustard and season with salt, black pepper, and paprika to taste.
Plate up chicken and pour cheese sauce over chicken. Serve with favorite sides.
THIS IS GREAT! Followed it to the letter, and it came out perfect. Used extra cheese sauce to top the broccoli side.