Prepare the pretzels: Place the pretzels in a food processor and pulse until finely ground, 15 to 18 pulses. (Alternatively, place the pretzels in a large resealable plastic bag, seal, and crush using a mallet or rolling pin until finely crushed.)

Bread the cutlets: Stir together the finely ground pretzels, ground mustard, salt, and pepper in a shallow dish. In a separate shallow dish, whisk together the eggs and 1 tablespoon honey. Working with one chicken cutlet at a time, coat the chicken in the egg mixture, allowing excess to drip off, then place in the pretzel mixture, turning to coat and gently pressing to adhere the mixture. Place in a single layer on a plate.

Pan or air fry the chicken: Heat the oil in a large skillet over medium-high heat until shimmering (about 300°F), about 5 minutes. Add the breaded chicken cutlets in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted in the thickest portion of chicken registers 165°F, 6 to 8 minutes total. Let drain on a paper towel-lined plate. If needed, cook in 2 batches.

Make the sauce: While the chicken is cooking, whisk together the mayonnaise, country Dijon mustard, and remaining 1 ½ teaspoons honey in a small bowl. Set aside until ready to use. Serve cutlets with honey mustard sauce and garnish with parsley, if desired. Love the recipe? Leave us stars and a comment below!