Prepare your dredging station by setting up three shallow dishes. In the first dish, combine the 1/2 cup flour, 1/4-1/2 teaspoon dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. In the second dish, beat the 2 eggs until smooth. In the third dish, mix together 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Let the butter melt and become slightly bubbly.

Working one cutlet at a time, first coat the chicken in the seasoned flour (shake off any excess), then dip into the beaten eggs (letting any extra drip off), and finally press it firmly into the panko-Parmesan mixture ensuring both sides are well coated.

Place 3-4 cutlets in the skillet without overcrowding. Allow them to cook undisturbed for about 2 minutes, then rotate the cutlets to encourage even browning.

Continue cooking the first side for a total of about 4 minutes until a gorgeous golden crust forms. Flip the chicken and cook for another 2-3 minutes until the cutlets are cooked through and both sides are beautifully golden brown. Transfer the cooked cutlets to a paper towel-lined plate and repeat with the remaining chicken, adding the remaining butter and oil as needed.

For the dipping sauce, mix together 1/2 cup Dijon mustard with 2 tablespoons honey until well combined.

Serve the cutlets hot with your dipping sauce and your choice of sides such as pasta, salad, or roasted vegetables.