Crispy Herbed Chicken Caesar Pitas (Printable Version)

Golden crispy herbed chicken cutlets with fresh Caesar salad in warm pita pockets. Easy, satisfying, and ready in 40 minutes.

# What You'll Need:

→ Herbed Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 tablespoon chopped fresh parsley
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup all-purpose flour
11 - 2 large eggs
12 - 2 tablespoons milk
13 - 3 tablespoons olive oil

→ Caesar Salad

14 - 4 cups chopped romaine lettuce
15 - 1/3 cup Caesar dressing
16 - 1/4 cup shaved Parmesan cheese
17 - 1/2 cup cherry tomatoes, halved (optional)

→ Assembly

18 - 4 large pita breads
19 - Lemon wedges (optional)

# How to Make It:

01 - Slice each chicken breast horizontally to create two thinner cutlets, yielding 4 cutlets total.
02 - Arrange three shallow bowls: place flour in the first bowl, whisk eggs with milk in the second bowl, and combine panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in the third bowl.
03 - Dredge each chicken cutlet in flour, dip into the egg mixture, then press firmly into the panko mixture until thoroughly coated on all sides.
04 - Heat olive oil in a large skillet over medium heat. Add coated chicken cutlets and cook 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
05 - Warm pita breads in a dry skillet or oven for 1 to 2 minutes until soft and pliable.
06 - In a mixing bowl, combine chopped romaine lettuce, Caesar dressing, shaved Parmesan cheese, and cherry tomatoes if desired. Toss until evenly coated.
07 - Cut the crispy chicken cutlets into strips.
08 - Cut each warmed pita bread in half to form pockets. Fill each pocket with Caesar salad mixture, then add chicken strips.
09 - Serve immediately with lemon wedges on the side if desired.

# Expert Tips:

01 -
  • The breading stays impossibly crispy even after the chicken cools down, which I learned after accidentally letting it sit for twenty minutes once.
  • Everything cooks in one pan, making it perfect for those nights when you want something impressive but absolutely do not want to do a mountain of dishes.
  • The warm pita against the cool, creamy Caesar creates this temperature contrast that somehow makes the whole thing feel restaurant special.
02 -
  • Don't overcrowd the pan when frying the chicken—I learned this the hard way when I tried to cook all four cutlets at once and ended up with soggy, steamed chicken instead of crispy.
  • Let the chicken rest on paper towels for at least a couple of minutes before slicing, otherwise those juices run everywhere and the breading loses some of its crunch.
  • If your pitas are being stubborn and not opening into pockets, microwave them for literally ten seconds while wrapped in a damp paper towel.
03 -
  • Double the breading mixture and freeze half for next time—trust me, you'll want to make this again soon.
  • If the coating starts getting too dark before the chicken is cooked through, finish it in a 375°F oven for about 5 minutes.
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