In bowl, combine honey, Dijon, and pepper flakes. Set aside.
In one bowl combine salt and flour; add eggs to another bowl and breadcrumbs to a third bowl.
Dip pork pieces into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into breadcrumbs, patting to coat evenly.
In large nonstick skillet, heat one centimeter of canola oil over medium-high heat; fry pork until browned and crispy, about two to three minutes per side. Remove to paper-towel lined platter and keep warm. Sprinkle with flaked sea salt.
Insert skewer into each piece to create lollipop; arrange on platter. Drizzle with sauce or serve on the side for dipping.