Here is the breading move that keeps chicken parmesan crunchy even under melted cheese and sauce.
Mixing a handful of crushed cornflakes or panko into the breadcrumb coating adds extra structure that holds up to the sauce without turning soft.
Let the fried cutlets rest on a wire rack, not a plate, before saucing — this keeps steam from softening the bottom crust.
Bonus: broil for the last 1–2 minutes of baking for extra bubbly, spotty-brown cheese.