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Preheat the oven to 425° F and line a large baking sheet with parchment paper.
Prepare your breading station: In a shallow plate, season the chicken cutlets with the seasonings on all sides. In a second plate, add the flour. A third one for the panko breadcrumbs. And in the last one, beat the eggs together with the oil and a pinch of salt.
Dredge the seasoned cutlets into the flour, then dip them into the beaten eggs, and finish off with an even coat of breadcrumbs. Place on the prepared sheet pan.
Bake for 15 minutes; the chicken may not be cooked through yet, and that’s fine.
In a small bowl, whisk the honey, hot sauce, and red pepper flakes.
Remove from the oven and drizzle with the hot honey sauce. Return to the preheated oven and continue to bake for around 10 minutes, until the chicken is fully cooked through and the cutlets are golden.