Gently pound the chicken cutlets to an even thickness, about 1/2 inch.

Set up your breading station with flour in the first bowl, whisked eggs in the second, and panko breadcrumbs in the third.

Dredge each cutlet in flour, dip it into the egg, then roll in panko.

Heat oil in a large skillet over medium-high heat until shimmering, about 5 minutes.

Carefully add breaded cutlets to the oil and cook for 4-5 minutes on each side until golden brown.

In a small saucepan, combine honey, chili flakes, and optional lemon juice. Heat until warmed and thickened, about 3-4 minutes.

Once cutlets are cooked, drizzle the warm honey glaze over the top or toss for even coating.