Prepare the coating stations by setting up three shallow bowls: one with flour, one with whisked eggs and milk, and one with panko breadcrumbs mixed with smoked paprika and garlic powder.

Coat each chicken cutlet by dredging it in the flour, then the egg wash, and finally pressing it into the panko mixture until well coated.

Heat enough vegetable oil in a large skillet to cover the bottom about 1/4 inch deep over medium heat.

Carefully add the coated chicken cutlets to the hot oil and fry for about 3–4 minutes on each side until golden brown and cooked through.

Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.

In a small saucepan, combine honey, hot sauce, and apple cider vinegar. Cook over low heat, stirring until well blended and warm.

Drizzle the warm hot honey glaze over the cutlets or serve it on the side. Garnish with chopped parsley if desired.