Hot honey chicken cutlets

Slice the thick cutlets and pound them thin and even between parchment with a meat mallet; trim fat and gristle.

In a shallow bowl whisk eggs, milk, hot sauce, salt, pepper and part of the seasoning blend.

Season the breadcrumbs with salt, pepper and the remaining seasoning.

Skip the flour; dip each cutlet in the egg mixture, then press into the breadcrumbs.

Fry about three at a time in hot, not maximum-heat, light olive oil in a big skillet until golden brown; salt as they come out.

Hot honey: combine honey and hot sauce to taste with garlic, onion and garlic-and-herb seasoning and a little butter; heat about a minute until saucy and syrupy.

Drizzle the hot honey over the cutlets; rewarm it if it hardens as it cools.