Season approximately 1 ½ pounds of chicken cutlets with kosher salt and freshly ground black pepper. Coat both sides evenly.

In a medium bowl, combine 2 tablespoons of spicy brown mustard, 3 tablespoons of mayonnaise, and 1 tablespoon of honey. Whisk until smooth.

Dredge each seasoned chicken cutlet in ¼ cup of all-purpose flour, dip in mustard mixture, and coat with 1 cup of crushed pretzel twists.

Heat a large skillet over medium-high heat, add 2 tablespoons of olive oil and 1 tablespoon of salted butter. Add chicken cutlets and cook for 5-7 minutes on each side until golden brown.

In a separate pot, bring an inch of water to a boil. Add broccoli, cover, and steam for about 5 minutes until tender-crisp.

Arrange the cooked chicken and broccoli on plates. Serve remaining honey-mustard sauce on the side.