Crispy Herbed Chicken Caesar Pitas (Printable)

Tender herbed chicken with golden crust, fresh Caesar salad, and warm pita pockets. A delicious 40-minute main dish for four.

# What You 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

→ Assembly

18 - 4 large pita breads
19 - Lemon wedges for serving

# Directions:

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 fully 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 the pita breads in a dry skillet or oven for 1 to 2 minutes until soft and flexible.
06 - Toss romaine, Caesar dressing, shaved Parmesan, and cherry tomatoes in a bowl until evenly combined.
07 - Slice 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 on the side.

# Expert Advice:

01 -
  • The contrast between hot, crunchy chicken and cool, creamy Caesar salad is absolutely addictive
  • Everything cooks in one skillet and comes together in under 40 minutes
  • The pita pocket keeps all the messy goodness contained instead of all over your plate
02 -
  • Don't skip the plastic wrap when pounding chicken, or you'll end up with chicken bits all over your counter like I did the first time
  • Letting the breaded chicken rest for 5 minutes before cooking helps the coating adhere better and prevents that frustrating breadcrumb fallout
  • The pitas are easiest to fill if you warm them first and gently open the pockets with your fingers rather than cutting into them
03 -
  • Pat your chicken completely dry before starting the breading process, or the flour won't stick properly and you'll end up with patchy coating
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming completely breaded themselves
  • Let the cooked chicken rest on a wire rack instead of paper towels to keep both sides crispy
Go Back