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Place the chicken cutlets between two sheets of plastic wrap and lightly pound them so they are an even thickness.
Set up a breading station with three bowls. Add the flour to the first bowl. Beat the eggs in the second bowl. In the third bowl combine the chopped pecans, panko breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
Dredge each chicken cutlet in the flour, then dip it into the egg, and finally press it into the pecan mixture so the coating sticks well.
Heat a large skillet over medium heat and add the butter and olive oil.
Cook the chicken cutlets for about 3 to 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and let it rest while you prepare the sauce.
In a small saucepan melt the butter over medium low heat. Whisk in the Texas Pete hot sauce, honey, paprika, black pepper, and dried chives. Let the sauce warm and come together for a minute or two while whisking.
Drizzle the buttery hot honey sauce over the pecan crusted chicken and serve with mashed potatoes.