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This pairing brings a crisp flavor profile with touches of comfort food. These pan fried rosemary chicken cutlets are a hit for family dinners and hosting occasions alike, and when enjoyed with the Caracoler 2016 Vermentino both the dish and the wine are elevated for a delightful experience!
Amy’s Wine Pick : Caracoler 2016 Vermentino
Laura’s Food Pick : Lemon Rosemary Chicken Romano
This bright and fruity wine comes from Southern France, the most abundant wine-growing region of the country. Vermentino is actually native to Sardinia, but it’s recently taken hold as a favorite in southeast France where this one hails from.
As you take in the pale yellow color, you’ll notice scents of citrus and white flowers. The fruit flavors are well balanced with acidity, with notes of lemon, grapefruit, cantaloupe and just a hint of almond. Even my husband, who is NOT a wine drinker, couldn’t deny that this is one tasty beverage!
Because of the crisp acidic nature, Vermentino wines are a great match for many seafood dishes, but is brilliant with anything herby or citrusy, making it a great wine for Spring & Summer drinking.
Served topped with mozzarella and a lemon wedge, this dish is equals parts zingy and classic comfort style. It is absolutely delicious when served alongside grilled asparagus or even a summer vegetable succotash.
While this dish can easily be elevated, it was also a quick favorite of my picky four year old so I will call it a WIN all the way around! This is one we will definitely be enjoying on our patio come summer time!
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Recipe : Lemon Rosemary Chicken Romano
Courtesy of Wildtree
Prep Time: 15 mins
Cook Time: 15-20 mins
4 chicken breast cutlets
1 1/2 teaspoons Lemon Rosemary Blend
1 tablespoon flour
1 large egg beaten
3/4 cup panko bread crumbs
1/4 cup Romano cheese grated
2 teaspoons lemon zest
1/2 cup Natural Grapeseed Oil
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F. Season each side of the chicken cutlet lightly with Lemon Rosemary Blend.
In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, and lemon zest.
Dredge each chicken breast in egg mixture coating both sides and allowing excess to run off, then immediately transfer to panko mixture. Coat both sides with mixture, while pressing gently to allow crumbs to adhere.
Heat Natural Grapeseed Oil in a 10-inch nonstick skillet over medium heat. Add breaded chicken and cook for about 4 minutes on each side or until chicken is cooked through: 165 degrees F. Drain on a paper-towel lined plate.
Transfer chicken to a sheet pan. Top with mozzarella and bake until melted. Serve with lemon wedge and the side dish of your choice.