Begin by flattening the chicken cutlets to an even thickness of about ½ inch. Pat them dry with paper towels and set aside.

Create a dredging station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.

Dredge each chicken cutlet in flour, dip into the eggs, and then coat with breadcrumbs.

Heat about ¼ inch of cooking oil in a skillet over medium-high heat until shimmering. Fry the coated cutlets in batches for 4-5 minutes on each side.

In a saucepan over medium heat, combine honey, chili flakes, and optional lemon juice. Stir until heated through, about 3-4 minutes.

Drizzle the hot honey glaze over each fried cutlet while warm for the best flavor.

Serve immediately with your favorite sides, such as coleslaw or mashed potatoes.