# What You'll Need:
→ Herbed Chicken
01 - 2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
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
# How-To:
01 - Slice each chicken breast horizontally to create two thinner cutlets, resulting in 4 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, shaking off excess. Dip into egg mixture, then press firmly into panko mixture, ensuring complete coating on both sides.
04 - Heat olive oil in a large skillet over medium heat. Cook cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Heat pita breads in a dry skillet or warm oven for 1-2 minutes until soft and pliable for easy filling.
06 - Combine romaine lettuce, Caesar dressing, shaved Parmesan, and cherry tomatoes in a large bowl. Toss until leaves are evenly coated.
07 - Cut the crispy chicken cutlets into strips approximately 1/2 inch wide for easy pita filling.
08 - Cut each pita in half to form pockets. Fill with Caesar salad mixture, top with chicken strips, and serve immediately with lemon wedges.
