Begin by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about ½ inch.

Create a dedicated breading area by placing three shallow dishes on your countertop. In the first dish, combine flour and cornstarch for that crispy coating. Whisk eggs in the second dish until smooth.

Take each chicken breast and coat it generously with the flour mixture, patting off any excess. Then, dip the coated chicken into the beaten eggs.

In a large skillet, pour in enough oil to cover the bottom by about ¼ inch and heat over medium heat.

Carefully place the breaded chicken cutlets in the hot oil, ensuring they have enough space to fry without overcrowding.

In a small saucepan, combine honey, chili flakes, and a pinch of salt over low heat. Stir continuously for about 3-4 minutes until well blended.

Once the chicken cutlets are cooked, remove them from the skillet and let them drain on a paper towel-lined plate. Drizzle the hot honey glaze generously over the cutlets.