Honey Mustard Chicken Sandwich

Preheat oven to 200 degrees F.

In a shallow bowl, mix the flour, salt, pepper and paprika. Place the bread crumbs in a second shallow bowl. Set both aside.

Carefully cut the chicken breast in half horizontally. Place each half between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each breast until evenly flattened. Unwrap the breasts and dredge each through the flour mixture to evenly coat both sides. Place the halves on a plate.

Using a pastry brush or large spoon, coat both sides of each cutlet with mustard. Set aside remaining mustard. Dredge each cutlet through the bread crumbs to evenly coat both sides.

Heat the oil in a large skillet over a medium-high flame. Place both cutlets in the skillet and cook for 4 minutes, or until lightly browned. Flip the cutlets and cook an additional 3 minutes, or until cooked through and crisp.

Transfer the cutlets to an oven-proof plate and place in the oven to keep warm.

Return the skillet to the burner. In a small bowl, whisk together remaining mustard, chicken broth and cornstarch, then add to skillet. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Remove from heat.

To assemble the sandwiches, place two lettuce leaves and half the tomato slices on each bun, then top with a chicken cutlet. Drizzle the chicken with the skillet sauce, then top with pickles. Serve immediately.