Honey Mustard Breaded Chicken Sandwich

1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon smoked paprika 1/2 cup plain bread crumbs1 boneless, skinless chicken breast1 cup honey mustard2 tablespoons canola oil 1/4 cup chicken broth1 teaspoon cornstarch2 sourdough rolls4 medium Boston lettuce leaves1 medium tomato, slicedBread and butter pickle slicesHeat oven to 200 degrees.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 ovenproof 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.Serves two.Associated Press