Preheat the oven to 325°F (160°C).

Grease a baking dish with butter.

In a small bowl, whip together the Dijon mustard and melted butter in a 3:1 ratio (3 parts Dijon to 1 part butter).

In another bowl, combine the crushed pecans and breadcrumbs.

Dip each chicken cutlet into the Dijon-butter mixture, ensuring it’s coated evenly.

Then coat the chicken with the pecan-crumb mixture, pressing down gently to adhere.

Place the coated chicken cutlets in the prepared baking dish.

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.

In a saucepan, melt the butter over medium heat.

Add the flour and stir until well combined, cooking for about 1 minute.

Gradually pour in the light cream, stirring constantly until the mixture thickens.

Add the chicken bouillon cubes and continue stirring until they are completely melted.

Stir in the Dijon mustard until incorporated.

If the sauce becomes too thick, add more cream and Dijon mustard to taste, adjusting the consistency as desired.