# 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 (optional)
→ Assembly
18 - 4 large pita breads
19 - Lemon wedges (optional)
# How-To:
01 - Slice each chicken breast horizontally to create two thinner cutlets for even cooking, yielding 4 cutlets total.
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 thoroughly in flour, dip into 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 breaded cutlets and cook 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. 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 pliable.
06 - In a bowl, toss romaine lettuce with Caesar dressing and shaved Parmesan cheese, adding halved cherry tomatoes if desired.
07 - Cut the crispy chicken cutlets into strips for easy distribution.
08 - Cut each pita bread in half to form pockets. Fill each pocket with Caesar salad mixture, then arrange chicken strips inside.
09 - Serve immediately with lemon wedges on the side if desired.
