How to turn a large piece of meat without losing breading
Here are a few ideas which might help:


Toss the meat in some flour first, then put it in the sauce, then breadcrumb it. The flour will help everything stick better
I haven't seen your honey sauce recipe, but if you can incorporate an egg or egg yolk in it, give it a go: it will work with the flour to make the sauce far stickier for the crumbs and you won't taste it
After breadcrumbing the meat, leave it in the fridge a few hours or overnight before frying
Don't try moving the meat until the surface in contact with the pan is genuinely cooked and golden - it will naturally start to unstick from the pan as the cooking surface caramelises so this is your best shot at keeping your crust. Before getting your spatuala under the meat, shake it loose first, and once it is moving you can go in for the flip
If 4. just isn't working, you can even put a piece of siliconised greaseproof paper in the pan, put the oil on the paper and fry the meat on that - you can then flip it just by lifting the paper (I sometimes do this with fragile fish)


Hope it works out for you!