Arrange a breading station with flour, salt, and pepper in one bowl; eggs in another bowl; and crumbs in a third bowl.

Dredge cutlets first in flour, shaking off excess, then in egg and then in crumbs.

Heat oil in a frying pan over medium heat and fry cutlets for three to four minutes on each side or until golden and cooked through. Transfer to a cooling rack with parchment paper underneath.

In a small bowl, combine honey and sriracha. Drizzle on top of fried cutlets.

In a large bowl, combine all ingredients in a bowl; mix well.

Slice a roll open and add hot honey cutlets, coleslaw, chips, and pickles. Place in the toaster till toasted.