Place your chicken cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to even thickness—about ½ inch.

In one bowl, combine the flour, salt, and black pepper. In a second bowl, pour in the beaten egg. In a third bowl, add the bread crumbs.

Dip each cutlet in the flour mixture first, shaking off excess. Next, coat it in the egg, followed by the breadcrumbs. Make sure they are well-coated on all sides.

Heat oil in a large skillet over medium heat. Once hot, carefully add the breaded cutlets, frying them for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

In a small saucepan, combine the honey and hot sauce over low heat, stirring until well blended. Adjust the hot sauce quantity according to your desired heat level.

Drizzle the hot honey mixture generously over the cutlets. Serve immediately for the best crispy experience!