Golden herbed chicken cutlets with crispy panko crust, fresh Caesar salad, and warm pita pockets for a satisfying meal.
# 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, yielding 4 total cutlets.
02 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper.
03 - Coat each chicken cutlet in flour, dip in egg mixture, then press into the panko mixture until thoroughly coated.
04 - Heat olive oil in a large skillet over medium heat. Add chicken cutlets and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate lined with paper towels.
05 - Warm the pita breads in a dry skillet or oven for 1 to 2 minutes until soft and flexible.
06 - Toss romaine, Caesar dressing, and shaved Parmesan cheese together in a bowl, adding cherry tomatoes if using.
07 - Slice the crispy chicken into strips.
08 - Cut each pita in half to form pockets. Fill each pocket with Caesar salad, then top with chicken strips.
09 - Serve immediately with lemon wedges if desired.
