Crispy Herbed Chicken Caesar Pitas (Printable)

Golden herbed chicken cutlets filled with fresh Caesar salad and tucked into warm pita pockets for an easy, satisfying meal.

# 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)

# Method:

01 - Slice each chicken breast horizontally to create two thinner cutlets, yielding 4 total 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.
05 - Warm pita breads in a dry skillet or oven for 1 to 2 minutes until soft and flexible.
06 - Toss romaine lettuce, Caesar dressing, and shaved Parmesan in a bowl. Add cherry tomatoes if using.
07 - Slice the crispy chicken into strips.
08 - Cut each pita in half to form pockets. Fill each pocket with Caesar salad, then add chicken strips.
09 - Serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • The crispy Parmesan herb crust stays crunchy even tucked inside the pita, giving you texture in every bite.
  • It feels like restaurant food but comes together in under an hour with ingredients you probably already have.
  • The cool Caesar salad against the warm chicken creates a contrast that makes each bite feel balanced and satisfying.
  • Pita pockets keep everything tidy, so you can eat this with your hands without making a mess.
02 -
  • Dont skip slicing the chicken breasts horizontally, thick cutlets wont cook evenly and the crust will burn before the inside is done.
  • Keep the oil at medium heat and watch for a steady sizzle, too hot and the breading burns, too cool and it turns greasy instead of crispy.
  • Warm the pitas just before assembly so they stay soft and pliable, cold pitas crack when you try to fold them.
  • Dress the salad right before serving or the lettuce will wilt and lose its crunch inside the pita.
03 -
  • Use one hand for dry ingredients and one hand for wet when breading the chicken, it keeps your fingers from turning into a sticky, bready mess.
  • Let the breaded cutlets rest in the fridge for 15 minutes before frying if you have time, it helps the coating stick even better and results in a cleaner, crispier crust.
  • Add a squeeze of fresh lemon juice over the assembled pitas right before serving, it brightens everything and makes the flavors pop.
  • If youre feeding a crowd, keep the cooked chicken warm in a low oven while you finish frying the rest so everything stays hot and crispy.
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