- 2 lbs. chicken cutlets cut into strips
- 1 bottle Rao’s Lemon Chicken Marinade
- Rao’s Extra Virgin Olive Oil
- Rao’s 12 yr. Balsamic Vinegar
- 1 cup Breadcrumbs
- ¼ cup Parmigiano-Reggiano cheese, grated
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
Marinate chicken in Rao’s Lemon Chicken Marinade for 1 hour. Mix together breadcrumbs, grated Parmigiano-Reggiano cheese and fresh parsley. Remove chicken from marinade, coat individual pieces with breadcrumb mixture and fry until golden brown. Place chicken over mixed green salad. Season with salt and pepper and toss with Rao’s 12 yr. Balsamic Vinegar and Rao’s Extra Virgin Olive Oil.