Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Pat completely dry with paper towels. Season both sides lightly with salt and pepper.

Create the Breading Station: Set up three shallow dishes. In the first, combine flour, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. In the second, whisk eggs and Dijon mustard until smooth. For the third, place pretzels in a sturdy zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and small, pea-sized pieces. Transfer to the third dish.

Bread the Chicken: Working with one piece at a time, dredge chicken in the seasoned flour, shaking off excess. Dip thoroughly in the egg wash, allowing excess to drip off. Press firmly into the pretzel crumbs, ensuring full, even coverage. Place on a wire rack set over a baking sheet. Repeat with remaining chicken.

Set the Crust: Refrigerate the breaded chicken on the wire rack for 15 minutes.

Cook to Perfection: In a large skillet, heat oil and butter over medium heat until shimmering. Add chicken in a single batch, without crowding. Cook for 4-5 minutes per side, until the crust is deeply golden brown and the chicken registers 165°F internally.

Serve: Transfer to a clean wire rack to rest for 5 minutes. Garnish with fresh parsley and serve immediately.