Crispy Herbed Chicken Caesar Pitas (Print View)

Golden herbed chicken cutlets with fresh Caesar salad tucked into warm pita pockets. A satisfying, easy main dish ready in 40 minutes.

# 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)

# Directions:

01 - Slice each chicken breast horizontally to create two thinner cutlets, yielding 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 thoroughly coated on all sides.
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 to drain excess oil.
05 - Warm 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 together 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 layer chicken strips on top.
09 - Serve immediately with lemon wedges alongside if desired.

# Expert Advice:

01 -
  • The herbed panko crust stays shatteringly crisp even after being tucked into the pita, giving you that satisfying crunch in every bite.
  • It feels like restaurant food but comes together in your own kitchen with ingredients you probably already have.
  • The Caesar salad inside the warm pita creates a contrast of temperatures and textures that makes each bite interesting.
  • Leftoover chicken stays delicious cold the next day, making it perfect for lunch prep.
02 -
  • Do not skip the flour step, even though it seems unnecessary, because it creates a dry surface that helps the egg mixture cling and prevents the breading from sliding off during cooking.
  • Let the breaded cutlets rest for 5 minutes before frying if you have time, as this helps the coating adhere better and reduces the chance of it peeling away in the pan.
  • Keep the oil at medium heat, not high, because panko burns quickly and you want the chicken to cook through before the crust gets too dark.
03 -
  • Press the panko mixture onto the chicken with your palms instead of just dipping it, this creates a thicker, more even crust that stays put during frying.
  • Use a meat thermometer to check for 165 degrees internally if you are nervous about undercooking, because the golden crust can look done before the inside is fully cooked.
  • Toast the pitas cut side down in the skillet for 30 seconds after warming them, it adds a subtle crispness to the pocket opening that prevents tearing when you stuff them.
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