Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper. Put the cranberries and garlic cloves in a single layer on the baking sheet. In a small sauce pan over medium heat, add the olive oil and honey until warm and runny. Stir and drizzle over the cranberries. Sprinkle with salt and pepper. Add the herb springs and roast until cranberries are slightly charred and shriveled, about 30-35 minutes.
Butterfly each chicken breast. Place each butterflied chicken cutlet between plastic wrap and pound with a meat mallet to a 1/8 inch thickness.
In a medium shallow bowl beat the eggs with a pinch of salt. In a second medium shallow bowl mix the Panko crumbs with the mixed dried Italian spices and a generous pinch of salt. Season the cutlets with salt.
Line a baking sheet with parchment paper. Dip each cutlet first in the egg mixture, coating it completely and then in the Panko crumb mixture. Gently press so the crumbs adhere. Transfer to baking sheet.
In a large nonstick frying pan over medium-high heat add the olive oil. When the oil is hot and shimmering, add the cutlets in a single layer. (you may have to fry the cutlets in batches) Cook for about 8 minutes total, turning them once. You may have to add more olive oil for the next batch(s).
To serve: place cutlets on a platter and spoon the cranberries over the chicken.