Save to Pinterest Experience a delightful twist on a classic favorite with these Crispy Herbed Chicken Caesar Pitas. Featuring tender chicken cutlets breaded in a savory herb and Parmesan crust, these pitas offer a perfect crunch in every bite. Combined with the freshness of a Caesar salad and tucked into warm pita pockets, this dish is a satisfying and easy-to-make meal perfect for lunch or dinner.
Save to Pinterest The secret to this recipe is the flavorful breading station. By combining panko breadcrumbs with grated Parmesan, dried oregano, and fresh parsley, you create a vibrant crust that locks in the juices of the chicken. It’s a simple technique that elevates basic chicken breasts into something truly special.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 3 tablespoons olive oil
- 4 cups chopped romaine lettuce
- 1/3 cup Caesar dressing
- 1/4 cup shaved Parmesan cheese
- 1/2 cup cherry tomatoes, halved (optional)
- 4 large pita breads
- Lemon wedges (optional)
Instructions
- 1. Prepare the chicken
- Slice each chicken breast horizontally to create two thinner cutlets, resulting in a total of four cutlets.
- 2. Set up breading stations
- Place flour in one shallow bowl. In a second bowl, whisk the eggs with milk. In a third bowl, combine the panko breadcrumbs, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper.
- 3. Coat the chicken
- Coat each chicken cutlet in flour, dip it into the egg mixture, and then press firmly into the herbed panko mixture until well coated.
- 4. Fry the cutlets
- Heat olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for 3–4 minutes per side until golden brown and cooked through. Transfer them to a plate lined with paper towels.
- 5. Warm the pitas
- Warm the pita breads in a dry skillet or oven for 1–2 minutes until they are soft and flexible.
- 6. Prepare the Caesar salad
- In a large bowl, toss the chopped romaine, Caesar dressing, and shaved Parmesan. Add cherry tomatoes if you are using them.
- 7. Slice and assemble
- Slice the crispy chicken cutlets into strips. Cut each pita in half to form pockets and fill each pocket with the Caesar salad followed by the chicken strips.
- 8. Serve
- Serve the pitas immediately, accompanied by lemon wedges if desired.
Zusatztipps für die Zubereitung
To ensure the chicken is extra crispy, make sure the olive oil is hot before adding the cutlets to the skillet. Using tongs to flip the chicken helps keep the breading intact. Always remember to use paper towels to drain the cooked chicken; this prevents the crust from becoming soggy while you warm the pita breads.
Varianten und Anpassungen
For a lighter alternative, you can substitute the breaded cutlets with grilled chicken. You can also boost the fiber content by using whole-wheat pita bread. To add more flavor and texture, consider including sliced avocado or even some crispy bacon bits into the salad mixture.
Serviervorschläge
Serve these pitas immediately while the chicken is still hot and crunchy. A squeeze of fresh lemon juice from the optional wedges adds a bright finish to the savory flavors. This dish pairs excellently with a side of fruit or a light cup of soup for a complete meal.
Save to Pinterest With its combination of warm, herbed chicken and zesty salad, this Crispy Herbed Chicken Caesar Pita recipe is sure to become a staple in your kitchen. It's a quick, delicious, and satisfying way to enjoy the classic flavors of a Caesar salad in a whole new way. Happy cooking!
Recipe FAQs
- → How do I prevent the chicken from drying out?
Slice the breasts horizontally to create thinner cutlets that cook evenly in 3-4 minutes per side. Avoid overcooking by checking that internal temperature reaches 165°F. The panko coating also helps seal in moisture during pan-frying.
- → Can I prepare the chicken ahead of time?
Yes, bread the cutlets up to 4 hours in advance and refrigerate on a parchment-lined tray. Cook them fresh just before serving to maintain crispness. Cooked chicken can be stored and gently reheated, though it's best enjoyed immediately after cooking.
- → What's the best way to warm the pita bread?
Heat pita in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable, or wrap in foil and warm in a 350°F oven for 5 minutes. This prevents them from drying out while making them flexible for filling.
- → How can I make this lighter?
Substitute grilled or baked chicken for pan-fried cutlets, use whole-wheat pita, and opt for a lighter Caesar dressing or Greek yogurt-based alternative. You'll retain all the flavor while reducing fat content significantly.
- → What are good additions or substitutions?
Layer in crispy bacon, sliced avocado, or roasted red peppers for added richness. Swap romaine for mixed greens, add cherry tomatoes, or use whole-grain pita. You can also season the chicken with different herbs like thyme or rosemary.
- → Is this dish suitable for meal prep?
Bread the chicken and prepare the salad components separately the day before. Cook the chicken fresh on serving day for best texture. Store components in separate containers and assemble just before eating to keep the pita from becoming soggy.