Set up your dredging station with three shallow dishes. In the first dish, combine flour, dry mustard, salt, and black pepper.

In the second dish, beat eggs until smooth.

In the third dish, mix panko breadcrumbs with grated Parmesan cheese until well combined.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Take each chicken cutlet and dip first in the flour mixture (shake off excess), then into the beaten egg (let excess drip off), and finally press firmly into the panko-Parmesan mixture, ensuring both sides are thoroughly coated.

When the butter is melted and slightly bubbling, place 3-4 cutlets in the pan, being careful not to overcrowd.

After about 2 minutes, rotate the chicken for even browning, but don't flip yet.

After cooking the first side for about 4 minutes total, flip the cutlets and cook for another 2-3 minutes until the chicken is cooked through and both sides are golden brown.

Transfer the cooked cutlets to a paper towel-lined plate.

Add the remaining butter and oil to the pan and repeat the cooking process with the remaining chicken cutlets.

For the dipping sauce, mix Dijon mustard with honey in a small bowl.

Serve the chicken cutlets warm with the honey-Dijon sauce on the side.