HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemony Crumbed Chicken
Lemony Crumbed Chicken

Lemony Crumbed Chicken

with Pesto Dressing & Potato Wedges

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Coat tender chicken breast with a zesty crumb for a dinner that's sure to please. With potato wedges, fresh salad with a tangy mustard dressing and a creamy pesto sauce for dipping, this meal is the best of the best!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


½ unit


1 unit


1 packet

chicken breast

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

½ tub

Dijon mustard


1 bag

salad leaves

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 packet

creamy pesto dressing


1 unit


Not included in your delivery

olive oil

2.5 tbs

plain flour


¼ tsp


1 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat31.4 g
of which saturates6.9 g
Carbohydrate56.3 g
of which sugars5 g
Dietary Fibre0 g
Protein51.3 g
Cholesterol0 mg
Sodium764 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm-thick wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the wedges are roasting, zest the lemon (see ingredients list) to get a pinch. Roughly chop the tomato and cucumber. Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.


In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs, lemon zest and a pinch of salt and pepper. Dip the chicken into the seasoned flour, followed by the egg, and finally in the breadcrumb mixture. Set aside on a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan.


While the chicken is cooking, combine the Dijon mustard (see ingredients list), a small squeeze of lemon juice, olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the mixed salad leaves, tomato and cucumber to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the crumbed chicken, salad and potato wedges between plates. Crumble the feta over the salad. Serve with the creamy pesto dressing.