Save Pin The first time I made these chicken pitas, my kitchen smelled like an Italian restaurant and my roommate wandered in asking what restaurant I'd ordered from. When I told her I'd made them myself, she practically demanded the recipe. Now they're our Friday night staple when we want something that feels indulgent but doesn't take forever to put together.
Last summer I served these at a casual patio dinner and watched my friend take three bites before looking up and saying she'd pay good money for this at a restaurant. There's something about the combination of warm, seasoned chicken against cool, creamy Caesar that just works every single time.
Ingredients
- 2 large boneless skinless chicken breasts: Slice them horizontally to create four thin cutlets that cook quickly and evenly
- 1 cup panko breadcrumbs: These create an irresistibly light and crispy crust that traditional breadcrumbs can't match
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth to the coating that complements the Caesar flavors
- 1 tablespoon chopped fresh parsley: Brightens the coating and adds a fresh herbal note
- 1 teaspoon dried oregano and 1 teaspoon dried basil: Classic Italian herbs that give the chicken its distinctive flavor
- 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper: The essential seasoning trio that brings everything together
- 1/2 cup all-purpose flour: Helps the egg wash adhere to the chicken for even coating
- 2 large eggs and 2 tablespoons milk: Whisked together to create the perfect binding layer for the breading
- 3 tablespoons olive oil: Just enough to get a golden fry without making the chicken greasy
- 4 cups chopped romaine lettuce: Use crisp, cold lettuce for the best texture contrast
- 1/3 cup Caesar dressing: Homemade or store-bought, choose one you really love
- 1/4 cup shaved Parmesan cheese: Those paper-thin curls melt slightly against the warm chicken
- 1/2 cup cherry tomatoes, halved (optional): Adds a pop of color and acidity if you want them
- 4 large pita breads: Warm them up so they're pliable and don't crack when you fill them
- Lemon wedges (optional): A squeeze brightens everything and cuts through the richness
Instructions
- Prepare the chicken:
- Slice each chicken breast horizontally to create two thinner cutlets, giving you four pieces total that will cook evenly and quickly.
- Set up your breading station:
- Place flour in one shallow bowl, whisk eggs with milk in a second bowl, and combine panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in a third bowl.
- Coat the chicken:
- Dredge each cutlet in flour, dip into the egg mixture, then press firmly into the panko mixture until well coated on all sides.
- Fry to golden perfection:
- Heat olive oil in a large skillet over medium heat, add chicken cutlets, and cook for 3 to 4 minutes per side until golden and cooked through, then transfer to a paper towel-lined plate.
- Warm the pitas:
- Heat pita breads in a dry skillet or warm oven for 1 to 2 minutes until soft and flexible.
- Make the Caesar salad:
- Toss romaine, Caesar dressing, and shaved Parmesan (and cherry tomatoes if using) in a bowl until evenly coated.
- Slice and assemble:
- Cut chicken into strips, slice pitas in half to form pockets, fill each with Caesar salad, then tuck in the chicken strips and serve immediately.
Save Pin These became my go-to comfort food during a particularly stressful month at work. Something about assembling them with my hands and eating something warm and satisfying made even the longest days feel manageable.
Making Ahead
You can bread the chicken up to four hours ahead and store it on a parchment-lined baking sheet in the refrigerator. The coating actually adheres better when it has time to set.
Customization Ideas
Sometimes I add sliced avocado or crispy bacon for extra richness, and grilled chicken works beautifully if you want to skip the frying step. Whole-wheat pitas add fiber and a nutty flavor that holds up well to the hearty fillings.
Perfect Pairings
A simple cucumber salad with red wine vinegar cuts through the richness. Roasted sweet potatoes or a light soup make this a more substantial meal.
- Cold beer or crisp white wine complement the salty Parmesan
- Extra lemon wedges on the table let everyone adjust acidity
- Keep napkins handy because these can get gloriously messy
Save Pin I hope these bring as many easy, happy dinners to your table as they have to mine. Sometimes the simplest meals are the ones we remember most fondly.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can bread the chicken cutlets up to 4 hours in advance and refrigerate them on a parchment-lined plate. Cook them fresh just before serving for the crispiest texture.
- → What's the best way to keep the pitas warm?
Wrap freshly warmed pitas in a clean kitchen towel to retain heat and moisture. They'll stay soft and pliable for several minutes, making them perfect for filling.
- → How can I make this lighter?
Substitute grilled or baked chicken for the pan-fried version. You'll maintain the herb flavors while reducing the oil content. The dish remains equally satisfying.
- → Can I use a different type of bread?
Absolutely. Whole-wheat pitas add extra fiber, or try flatbreads, wraps, or even sandwich rolls. Warm any bread choice before assembling for best results.
- → What allergens should I be aware of?
This dish contains wheat, eggs, and dairy. Caesar dressing often includes anchovies, so check the label for fish allergens. Many dairy-free and gluten-free alternatives work well.
- → How should I store leftovers?
Keep cooked chicken separate from salad and pitas in airtight containers for up to 3 days. Assemble fresh when ready to eat to prevent soggy bread.