Season the chicken cutlets with salt and pepper. Add flour, egg mixture and bread crumbs into separate shallow bowls. Stir in paprika and garlic with the bread crumbs until well blended.
Dredge the chicken cutlets into the flour, then egg mixture and into the bread crumbs and pat until they are completely covered.
Heat vegetable oil in a large skillet/pan suitable for frying to 325℉ and to test if oil is hot, drop a bread crumb into the skillet and if it sizzles, then it is ready. Carefully place the chicken cutlets into the pan and cook for 3-4 minutes on each side. Transfer to a plate and cover with foil to keep warm.
In a small sauce pot, on low to medium heat, warm honey, chili powder and red pepper flakes. Drizzle over the chicken cutlets.
Garnish with parsley. Serve with your favourite salad or side.
