6

Oven-Fried Chicken Milanese a La Greca

Total Time
36 min
Prep
30 min
Cook
6 min
Serves
4
Difficulty
Easy
We took this classic Italian meal and gave it a Greek spin with olives, feta and dill.
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

tsp, or to taste

panko breadcrumbs

1 cup(s)

egg white(s)

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(s)

medium, quartered lengthwise, sliced

uncooked fennel bulb(s)

½ item(s), trimmed, thinly shaved

uncooked red onion(s)

½ small, thinly sliced

roasted red peppers (packed in water)

½ cup(s), drained, cut into strips

olive(s)

12 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.
Notes
Serving size: 1 piece of chicken and 2 c salad

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