Hot Honey Chicken Schnitzel with Macaroni Salad

Place chicken breasts on a cutting board, cover with plastic wrap, and pound them thin with a meat mallet.

Season both sides of the flattened chicken with salt and pepper.

Set up a breading station with one pan of beaten eggs and another with panko breadcrumbs.

Dip each piece of chicken first in the egg wash, then press firmly into the panko to coat completely.

Place the breaded chicken on a sheet pan and set aside.

To make the sauce, combine hot honey, regular honey, champagne vinegar, fresh lime juice, and chopped parsley in a bowl. Whisk until well combined.

To make the macaroni salad, combine cooked and cooled ditalini pasta, mayonnaise, and yellow mustard in a large bowl.

Season the macaroni salad with salt, black pepper, and garlic powder.

Add the chopped cooked bacon, chopped sweet pickles, and sweet pickle juice to the bowl.

Add the chopped hard-boiled eggs. A quick way to chop them is to press them through a wire cooling rack.

Gently mix all the macaroni salad ingredients together until everything is evenly coated.

Heat vegetable oil in a large, deep pot to 350°F.

Carefully fry the chicken schnitzel in batches until golden brown and cooked through, about 2-3 minutes per side.

To serve, place a scoop of macaroni salad on a plate. Slice the fried chicken schnitzel and arrange it next to the salad.

Serve the hot honey sauce in a small cup on the side for dipping.