Begin by setting up three separate bowls in a tidy workspace. In the first bowl, place flour for your cutlets. In the second, whisk together eggs and milk until frothy. In the third bowl, mix panko breadcrumbs with smoked paprika, garlic powder, salt, and pepper.

Take each chicken cutlet and first coat it evenly in the flour, ensuring no spots are missed. Next, dip it into the egg and milk mixture, letting any excess drip off. Finally, press the cutlet firmly into the panko breadcrumb mixture.

Heat a generous amount of vegetable oil in a large skillet over medium heat until shimmering, about 3–5 minutes. Carefully place the coated chicken cutlets into the hot oil, cooking for 3–4 minutes on each side.

While the cutlets are frying, prepare the sweet-and-spicy hot honey sauce by combining honey, hot sauce, and apple cider vinegar in a small saucepan over low heat for about 3-5 minutes.

Once the cutlets are done and drained on paper towels, drizzle the hot honey sauce generously over the chicken cutlets or serve the sauce on the side.