Begin by tenderizing the chicken cutlets with a meat mallet for even cooking. Pat them dry with paper towels, then season with salt and pepper.

Prepare your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs, pressing lightly to adhere.

Heat oil in a skillet over medium-high heat. Fry the breaded cutlets for 4-5 minutes per side until golden brown.

While frying, combine hot honey and chili flakes in a saucepan over low heat until melted and slightly thickened.

Remove fried cutlets and let them rest on a paper towel-lined plate. Drizzle the hot honey glaze over each before serving.