Prepare the coatings by setting up three shallow bowls: one with flour, one with whisked eggs and milk, and one with panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and pepper.

Dredge each chicken cutlet in flour, dip in the egg mixture, and coat with panko, pressing gently to coat evenly.

Heat vegetable oil in a large skillet over medium heat until shimmering, around 5-7 minutes.

Fry the coated cutlets for 3-4 minutes on each side, until golden brown and cooked through.

Drain cutlets on paper towels and keep warm if necessary.

In a small saucepan, combine honey, hot sauce, and apple cider vinegar over low heat, stirring until blended.

Drizzle the hot honey glaze over the fried cutlets or serve on the side.