I’ve had a lot of good chicken cutlets/parms, but Franklin still takes the top spot for me, because their breading is just out of this world.  I’ve no clue what the secret is, but I liken it to Pepe’s bacon-and-onion for its mystique and championship.

I’ve never seen a dark meat chicken parm, SC… and as someone who doesn’t especially care for dark meat, I hope I never do.  [;)]