# 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)
# Directions:
01 - Slice each chicken breast horizontally to create two thinner cutlets, yielding a total of 4 cutlets.
02 - Arrange three shallow bowls: place flour in the first bowl, whisk eggs with milk in the second bowl, and combine panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in the third bowl.
03 - Coat each chicken cutlet in flour, dip into the egg mixture, then press firmly into the panko mixture until completely coated on both 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 to drain excess oil.
05 - Heat pita breads in a dry skillet or oven for 1 to 2 minutes until soft and pliable.
06 - Combine chopped romaine lettuce, Caesar dressing, and shaved Parmesan cheese in a bowl. Add halved cherry tomatoes if desired, and toss to coat evenly.
07 - Cut the crispy chicken cutlets into even strips for even distribution in pita pockets.
08 - Cut each pita bread in half to form pockets. Fill each pocket with Caesar salad mixture, then layer with chicken strips.
09 - Arrange filled pitas on serving plates and serve immediately with lemon wedges on the side if desired.
