Crispy Herbed Chicken Caesar Pitas (Print View)

Golden crispy herbed chicken cutlets with fresh Caesar salad tucked into warm pita pockets. A satisfying twist on a classic favorite.

# Components:

→ 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)

# Method:

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

# Expert Advice:

01 -
  • It gives you that crispy, golden texture without dragging out prep or dirtying half the kitchen.
  • The herbed crust feels fancy but uses pantry staples you probably already have on hand.
  • Pita pockets keep everything tidy, so you can eat with your hands and actually enjoy the meal instead of chasing lettuce around a plate.
02 -
  • Don't skip slicing the chicken breasts in half horizontally because thick cutlets won't cook through before the crust burns.
  • Press the panko coating on firmly with your palm so it actually sticks instead of falling off the second it hits the hot oil.
  • Let the oil heat properly before adding the chicken or the breading will absorb grease and turn soggy instead of crispy.
03 -
  • Use one hand for dry ingredients and the other for wet to keep your fingers from getting gummed up during breading.
  • Let the chicken rest on paper towels for a minute after frying so the crust stays crispy instead of steaming itself soft.
  • Warm your pitas just before assembling because cold pita tears easily and doesn't fold around the filling as nicely.
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