# 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 make it:
01 - Slice each chicken breast horizontally to create two thinner cutlets for a total of 4 cutlets.
02 - Arrange three shallow bowls: place all-purpose flour in the first bowl, whisk together eggs and milk in the second bowl, and combine panko breadcrumbs, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in the third bowl.
03 - Coat each chicken cutlet thoroughly in flour, shake off excess, dip into the egg mixture, then press firmly into the panko herb mixture until completely coated on all sides.
04 - Heat olive oil in a large skillet over medium heat. Add breaded chicken cutlets and cook 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels 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 gently to combine.
07 - Cut the cooked crispy chicken cutlets into strips.
08 - Cut each pita bread in half to form pockets. Fill each pocket with Caesar salad mixture, then top with chicken strips.
09 - Serve immediately with lemon wedges on the side if desired.
