Crispy Herbed Chicken Caesar Pitas (Printable)

Golden crispy herbed chicken with fresh Caesar salad in warm pita pockets

# 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)

# Steps:

01 - Cut each chicken breast horizontally to create two thinner cutlets, yielding 4 cutlets total.
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 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 paper towel-lined plate.
05 - Heat 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 desired.
07 - Cut the crispy chicken cutlets into strips.
08 - Cut each 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 Advice:

01 -
  • The chicken stays impossibly crispy even when tucked into the pita, no sogginess by bite three.
  • It's actually faster than ordering takeout, and costs half as much for four generous servings.
  • You can prep everything ahead and let people assemble their own, which takes the pressure off.
02 -
  • Don't skip the butterflying step—thin cutlets are what make them crispy instead of dry, and they cook in half the time of thick ones.
  • If the pita starts to cool and becomes difficult to fill, wrap it in a clean kitchen towel for a minute to soften it back up.
03 -
  • Make the herbed breading mixture the night before and store it in an airtight container—it's one less thing to fuss with, and the flavors actually meld overnight.
  • If your chicken seems thin after butterflying and you're worried it'll cook too fast, gently pound it flat with the bottom of a heavy pan to even it out further.
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