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Eggs are safe during pregnancy as long as they are cooked all the way through.
Place one chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each cutlet with the salt and black pepper.
Set up a three-bowl breading station: add the flour to the first bowl; whisk together the eggs and Dijon mustard in the second bowl until smooth; combine the breadcrumbs, garlic powder, and paprika in the third bowl.
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