Prep Your Cracker Crust:

1. Add your gluten-free crackers to a blender or food processor and pulse until you get a mix of textures. You want most of the mixture to resemble breadcrumbs, but leave a few slightly larger pieces for crunch.
2. Transfer to a large shallow bowl.

Make the egg bath:

1. In a shallow bowl, whisk together the eggs, mustard, and honey until smooth. This mixture not only helps the crust stick—it adds subtle flavor that takes these cutlets to the next level.

Prepare the chicken: 

1. Season your chicken cutlets on both sides with sea salt and black pepper.
2. Then dip each piece into the egg bath, making sure it’s fully coated.
3. Transfer the chicken into the cracker mixture and press down firmly so the coating sticks to all sides. Don’t rush this step—the more evenly coated your chicken is, the crispier it will be.
4. Repeat with all pieces.

Cook to perfection:

1. Add a generous coat of oil to a large frying pan. You want enough oil so the chicken is almost fully submerged.
2. Heat over medium-high until hot.
3. Shake off any excess coating from the chicken, then carefully add to the pan. Don’t overcrowd—work in batches if needed.
4. Cook for about 3 minutes per side, or until golden brown and cooked through.
5. Transfer to a wire rack and let cool for 2–3 minutes. This helps maintain that crispy texture.

Make the mustard dipping sauce:

1. While the chicken rests, whisk together all sauce ingredients until smooth and creamy. Taste and adjust if needed—you can add more honey for sweetness or more lemon for brightness.

Serve and enjoy!