Our 2016 Pinot Noir is arriving at doors this week for Cellar Door Club shipments, and we want you to have a delicious recipe to pair with this wine. I made this Chicken Parmesan dish this past weekend for family, and they loved it. I hope you enjoy!

If you would like to get our 2016 Pinot Noir Dundee Hills you will need to visit the tasting room this weekend April 13th for our Spring Release Party.

2016 Pinot Noir Dundee Hills

  • Wine & Spirits Year’s Best US Pinot Noir
  • 92 points Wine & Spirits
  • 92 points Burghound
  • 92 points Purely Domestic Wine Report

Ingredients For the chicken

  • 1 1/2 cup panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 cup freshly grated Parmesan, plus more for garnish
  • 2 large eggs, beaten with 1 tbsp. water
  • 1/2 cup all-purpose flour
  • 1 1/2 lb boneless skinless chicken cutlets
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil 1 cup shredded mozzarella


  • If you do not want to make marinara then you can buy 28-32 ounces in jars.
  • 2 tbsp extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 4 cloves garlic, sliced 1
  • 28 oz can crushed tomatoes
  • 1/4 cup water
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp freshly chopped parsley, plus more for garnish


  1. Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
  2. In a deep cast-iron skillet over medium-high heat, add 1/4 inch oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
  3. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt and pepper, and let simmer, 10 minutes. Remove from heat and stir in parsley.
  4. Pour sauce into a 9″-! x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake 10 minutes.
  5. Garnish with parsley and serve immediately.