INSTRUCTIONS

1. For the hot honey, combine honey with hot sauce in a small saucepan set over medium heat. Stir until fully melted and combined, about 1 minute. Set aside.
2. For the chicken cutlets, working with one piece at a time, place each chicken breast between two pieces of parchment set on a cutting board. Using a rolling pin or mallet, pound to 1/4 -inch thickness. Remove chicken to a large baking sheet, then season with salt on both sides.
3. Finely crush fennel and mustard seeds using a mortar and pestle. Add to a shallow dish along with flour and rosemary, stirring to combine. In another shallow dish, whisk the eggs with hot sauce. In a final shallow dish, add breadcrumbs.
4. Set a large baking sheet on the countertop. Working with 1 piece at a time, dredge chicken in flour-mixture, turning to coat. Shake off excess, then dip into the egg-mixture. Let excess egg drain back into the dish, then dredge in panko, turning to coat. Transfer to baking sheet and repeat with remaining chicken.
5. In a large cast iron or heavy skillet, pour between 1/4 to 1/2-inch depth of oil. Place over medium-high heat. Once hot, add chicken, 1 piece at a time. Cook, turning halfway through, until deeply golden brown, 2 to 4 minutes per side. Transfer to a paper towel lined plate. Repeat with remaining chicken.
6. Serve cutlets drizzled with hot honey, then top with radishes and microgreens, if desired.