# What You'll Need:
→ For the 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
→ For the 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)
→ For Assembly
18 - 4 large pita breads
19 - Lemon wedges (optional)
# Directions:
01 - Slice each chicken breast horizontally to create two thinner cutlets, resulting in four total pieces for even cooking.
02 - Arrange three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in the third.
03 - Dredge each cutlet in flour, shake off excess, dip into egg mixture, then press firmly into panko mixture to coat evenly on all sides.
04 - Heat olive oil in a large skillet over medium heat. Add breaded cutlets and cook for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate.
05 - Heat pita breads in a dry skillet or warm oven for 1 to 2 minutes until soft and pliable, making them easier to fill.
06 - Combine chopped romaine lettuce, Caesar dressing, shaved Parmesan, and cherry tomatoes if using. Toss until evenly coated.
07 - Cut cooked chicken cutlets into strips approximately 1 inch wide for easy fitting inside pita pockets.
08 - Cut each warmed pita in half to form pockets. Fill each pocket with Caesar salad mixture, then top with chicken strips.
09 - Serve immediately while chicken remains crispy, accompanied by lemon wedges if desired.
