Photo of Oven­-fried Greek chicken milanese by WW

Oven­-fried Greek chicken milanese

Points® value
Total Time
36 min
30 min
6 min
We took this classic Italian meal and gave it aGreek spin. The combination of olives, feta and dillis a Mediterranean hit.


Uncooked boneless skinless chicken breast

16 oz

Garlic powder

1 tsp(s)

Kosher salt

1 tsp(s)

Black pepper


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)


12 large

Fresh dill

2 tbsp(s)

Crumbled feta cheese

¼ cup(s)


  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.