Oven-fried chicken Milanese a la Greca
5
Points®
Total time: 36 min • Prep: 30 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
We took this classic Italian recipe and gave it a Greek spin with olives, feta, and dill. The chicken breasts get dredged in mustardy egg whites, then toasted panko. It gets baked in the oven for just 6 minutes until the outside is nicely golden brown and crispy. The salad served alongside comes together in a flash and features romaine, cucumbers, fennel, red onion, and roasted peppers, plus a homemade, lemony vinaigrette. It's so delicious and easy that you'll make it over and over again to serve with any entrée.
Ingredients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz. breasts, pounded 1/3- to 1/4-inch-thick
Garlic powder
1 tsp
Kosher salt
1 tsp, divided
Black pepper
⅛ tsp, or to taste
Panko breadcrumbs
1 cup(s)
Egg whites
2 large, lightly beaten
Dijon mustard
2 Tbsp
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
4 tsp
White wine vinegar
1 Tbsp
Romaine lettuce
6 oz, sliced in 1-inch ribbons (1 romaine heart)
English cucumber
⅓ medium, quartered lengthwise, sliced
Uncooked fennel bulb
½ item(s), trimmed, thinly shaved
Red onion
½ small, thinly sliced
Roasted red peppers (packed in water)
½ cup(s), drained, cut into strips
Olives
12 olive(s), medium, pitted, kalamata, sliced
Dill
2 Tbsp, chopped
Crumbled feta cheese
¼ cup(s)
Instructions
1
Preheat oven to 500°F. Line a large baking sheet with parchment paper; place an oven-safe rack over prepared pan and coat with cooking spray.
2
Sprinkle 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, 2-3 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.