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Feature Recipes

Yield: 4 servings

2 large eggs
1/2 cup store-bought pesto
1 cup almond slivers
3/4 cup breadcrumbs
4 chicken breast cutlets
3 tbsp extra-virgin olive oil
lemon wedges, for serving

In a medium sized bowl, beat the eggs. Add the pesto to a second medium sized bowl. In a third bowl, mix the almond slivers and breadcrumbs. Add the chicken cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the almond mixture, then the eggs, then the almond mixture again to coat.
In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.