Oven-fried Greek chicken milanese
6
Points®
Total time: 36 min • Prep: 30 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
We took this classic Italian meal and gave it aGreek spin. The combination of olives, feta and dillis a Mediterranean hit.
Ingredients
Uncooked boneless skinless chicken breast
16 oz
Garlic powder
1 tsp(s)
Kosher salt
1 tsp(s)
Black pepper
⅛ pinch(es)
Panko breadcrumbs
1 cup(s)
Egg whites
2 serving(s), large
Dijon mustard
2 tbsp(s)
Fresh lemon juice
2 tbsp(s)
Extra virgin olive oil
4 tsp(s)
White wine vinegar
1 tbsp(s)
Romaine lettuce
6 oz
English cucumber
1 cup(s)
Uncooked fennel bulb
½ medium
Red onion
½ small
Roasted red peppers (packed in water)
½ cup(s)
Olives
12 large
Fresh dill
2 tbsp(s)
Crumbled feta cheese
¼ cup(s)
Instructions
1
Preheat oven to 500°F. Line a large baking sheet with parchment paper; place a cooling rack over prepared pan and coat with cooking spray.
2
Season chicken with garlic powder, 3/4 tsp salt and black pepper; set aside.
3
Heat a large dry skillet over medium heat. Add panko; cook, stirring constantly, until toasted and golden, 2 to 3 minutes. Transfer panko to a shallow dish.
4
Combine egg whites and mustard in a second shallow dish.
5
Dip a piece of chicken in egg mixture; turn to coat. Next, dredge both sides of chicken in panko; arrange on prepared rack. Repeat with remaining ingredients; coat with cooking spray. Bake chicken until crisp and just cooked through, about 6 minutes.
6
While chicken cooks, in a large mixing bowl, combine lemon juice, oil, vinegar and remaining 1/4 tsp salt. Add romaine, cucumber, fennel, onion, roasted peppers, olives and dill to bowl; toss well and sprinkle with feta. Serve chicken with salad.
7
Serving size: 1 piece of chicken and 2 cups of salad.
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