Start by flattening the chicken cutlets to a uniform thickness of about half an inch. This ensures they cook evenly and remain juicy. Set aside while you prepare the breading stations.

Set up three shallow bowls for the breading process: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each cutlet first in flour, then dip in eggs, and finally coat with breadcrumbs.

In a large skillet, heat about half an inch of oil over medium-high heat. Carefully add the breaded cutlets to the hot oil, frying for 4-5 minutes on each side until golden brown and crispy.

In a small saucepan, combine honey and chili flakes over low heat. Stir gently until well combined and warmed through, about 2-3 minutes. Remove from heat and set aside.

Drizzle the warm hot honey glaze generously over each fried cutlet. Let them sit for a moment to allow the glaze to soak in slightly.

Plate the Hot Honey Chicken Cutlets alongside your favorite side dishes like mashed potatoes or a fresh salad. Serve hot and enjoy!