Photo of Oven-fried chicken Milanese a la Greca by WW

Oven-fried chicken Milanese a la Greca

Total Time
36 min
30 min
6 min
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.


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


12 medium, pitted, kalamata, sliced


2 Tbsp, chopped

Crumbled feta cheese

¼ cup(s)


  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.


Serving size: 1 piece of chicken and 2 c salad