Panko-Crusted Chicken Parmesan
with Potato Wedges and Spring Mix Salad- Wheat
- Milk
- Mustard
- Egg
- Anchovies
- Sulphites
- Wheat
- Gluten
- May contain traces of allergens
- Fish
- Soy
- Egg
- Sulphites
- Tree nuts
- Crustaceans
- Sesame
- Milk
- Mustard
- Peanuts
Ingredients: Russet potato • Chicken breasts • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Roma tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Caesar dressing (anchovies, egg, milk, mustard) (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Russet Potato
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
1 unit(s)
Tomato
56 g
Spring Mix
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Caesar Dressing
(Contains: Anchovies, Egg, Milk, Mustard May be present: Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- In a large bowl, combine Caesar dressing with half the garlic.
- To a shallow dish, add panko and remaining Zesty Garlic Blend.
- On a separate cutting board, pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- Coat chicken all over with mayo.
- Working with one piece at a time, press both sides of chicken into panko mixture to coat completely.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.
- Remove from heat and transfer to another parchment-lined baking sheet.
- Roast in the bottom of the oven for 8-10 min, until cooked through.**
- Meanwhile, using the same pan off heat, add marinara and remaining garlic. Stir to combine, then sprinkle 3 tbsp (6 tbsp) Parmesan over top. Cook covered with residual heat for 3-5 min, until marinara is warmed through and Parmesan is melted.
- To the bowl with dressing (from step 2), add spring mix and tomatoes. Toss to coat.
- Divide chicken, potato wedges and salad between plates.
- Use a spatula, transfer some marinara-Parmesan mixture over chicken.
- Sprinkle remaining Parmesan over salad.
- Serve any remaining marinara on the side for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The marinara sauce is a highlight, though some found the garlic flavour in the salad and sauce quite strong for milder palates.
- Ease of prep: Pounding the chicken to an even thickness can be tricky; slicing each breast in half before pounding makes it easier to achieve the right thinness.
- Suggestions: Add extra marinara sauce to have enough for generous topping and dipping, as some reviewers found the included amount a little light.
- Leftovers: Consider reducing the garlic in the dressing if cooking for children or those who prefer a milder taste.
