# 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 ground 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 four pieces in total.
02 - Arrange flour in one shallow bowl. Whisk eggs and milk together in a second bowl. In a third bowl, combine panko breadcrumbs, grated Parmesan, chopped parsley, dried oregano, dried basil, garlic powder, salt, and black pepper.
03 - Dredge each cutlet in flour, dip into the egg mixture, then press into the seasoned panko mixture until thoroughly coated.
04 - Heat olive oil in a large skillet over medium heat. Cook cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
05 - Heat pita breads in a dry skillet or oven for 1 to 2 minutes until soft and pliable.
06 - In a bowl, toss chopped romaine lettuce with Caesar dressing, shaved Parmesan, and halved cherry tomatoes if using.
07 - Cut cooked chicken into strips suitable for stuffing.
08 - Cut each pita in half to create pockets. Fill each pocket first with Caesar salad, then add chicken strips.
09 - Serve immediately with optional lemon wedges to enhance flavor.
