I suddenly had the answer to my crispy/cheesy coating dilemma. I was watching TV and saw some croutons being sprinkled on a salad. Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball d ropped from the leaning tower of Pisa (worst simile ever?). The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese. These attempts were met with soggy, flaccid results. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there.