Heat olive oil in a small saucepan over medium heat. Add the shallot and kosher salt. Cook for about 2 minutes, allowing shallots to soften. Stir in mustard seeds and the Aleppo pepper flakes, allowing their aromas to release, about 1 minute. Pour in vinegar and add the honey. Bring mixture to a simmer to thicken slightly for 3 minutes.

Add the mustard and the apricots. Bring to a simmer and cook, stirring often, about approximately 10 minutes. You want the mixture to thicken and the apricots to begin to break down and soften to a near jam-like consistency. Remove from heat and allow to cool to room temperature, covered. Transfer mostarda to an airtight container and store in the refrigerator for up to 2 weeks. This apricot mostarda can also be stored in the freeze for up to 6 months.

Set up the dredging and seasoning stations by setting 3 shallow bowls or plates in order. In shallow bowl 1, whisk together the flour, salt, pepper, and Tutto porchetta seasoning. In shallow bowl 2, whisk together the eggs and dash of hot sauce. In shallow bowl 3, mix together the breadcrumbs and grated parmesan.

Pat cutlets dry with an unbleached paper towel. Dredge cutlet in the flour mixture first, shaking off the excess. Promptly dip the cutlet in the egg mixture to coat. Remove, allowing excess egg to drip back into bowl. Dip cutlet into the breadcrumb mixture ensuring it’s evenly coated in the breadcrumbs. Gently shake off excess then place the prepared cutlet on a rimmed baking sheet lined with parchment paper. Repeat with remaining cutlets.

Heat olive oil in a large cast iron skillet over medium heat. Once heated, add cutlets to begin shallow fry. Fry cutlets for about 3 minutes on each side, flipping once. Fry until golden brown and crispy. Remove from pan and drain on paper towel lined plate prior to serving.