Pin it The first time I made these chicken Caesar pitas, my kitchen smelled like an Italian restaurant and I ended up eating two of them standing at the counter because I couldn't wait for dinner. Something about that crispy herbed crust against cool, creamy lettuce just works in ways a regular Caesar salad never could for me.
Last summer my sister was over and we were both starving after a long day at the beach. I threw these together with whatever herbs I had growing on the windowsill and she literally moaned through her first one. Now she texts me randomly asking if were having pitas for dinner when she visits.
Ingredients
- Chicken breasts: Pound them slightly if theyre thick so they cook evenly and stay tender
- Panko breadcrumbs: These create that shatteringly crispy crust that regular crumbs cant match
- Parmesan cheese: Use freshly grated for the breading, it melts into the crust beautifully
- Fresh parsley: Adds bright color and a fresh pop against the rich coating
- Dried oregano and basil: Classic Italian herbs that make the breading taste like something special
- Garlic powder: Even distribution of garlic flavor throughout the crust
- Romaine lettuce: Sturdy enough to hold up to the warm chicken without wilting instantly
- Caesar dressing: Homemade or store bought, just make it creamy and tangy
- Pita breads: Warm them up so theyre pliable and wont tear when you stuff them
Instructions
- Prep your chicken:
- Slice each breast horizontally so you have four thin cutlets that will cook quickly and evenly
- Set up your stations:
- Arrange three shallow bowls with flour, whisked eggs with milk, and the panko mixture seasoned with Parmesan and herbs
- Coat the cutlets:
- Dredge each piece in flour, then egg, then press firmly into the panko mixture to get a good thick crust
- Cook until golden:
- Fry in hot olive oil about 4 minutes per side until deep golden brown and crispy
- Warm the pitas:
- Throw them in a dry pan for a minute or two so they bend without cracking
- Toss the salad:
- Mix lettuce with dressing and Parmesan right before assembling so it stays crisp
- Assemble and serve:
- Cut pitas in half, stuff with salad and sliced chicken strips, serve immediately
Pin it My husband used to be skeptical about sandwiches for dinner until I made these. Now he requests them at least twice a month and has started experimenting with his own herb combinations for the coating. There is something deeply satisfying about food you can eat with your hands that still feels fancy.
Make It Your Own
Sometimes I swap the parsley for fresh basil or add a pinch of red pepper flakes to the breading for a little heat. You can grill the chicken instead of frying if you want something lighter, though you will miss that amazing crunch. I have also made these with chicken thighs when I wanted something juicier and they were incredible.
Sides That Work
A simple cucumber salad with vinaigrette cuts through the richness perfectly. Roasted potatoes or even some sweet potato fries on the side make it feel more like a dinner. When I am feeling fancy I will do a quick soup, though honestly these pitas are pretty filling on their own.
Getting Ahead
You can bread the chicken up to a day ahead and keep it refrigerated on parchment paper. The salad components can be prepped too, just dress it right before serving. The pitas freeze beautifully if you want to stock up.
- Let leftover chicken cool completely before refrigerating in an airtight container
- Reheat in a 375 degree oven to restore the crispy crust instead of microwaving
- Stuff pitas right before eating or they will get soggy
Pin it Hope these become a regular in your dinner rotation like they have in mine. There is something perfect about food you can eat with your hands.
Recipe FAQs
- → How do I keep the chicken cutlets moist while achieving a crispy exterior?
The key is properly preparing thin, even cutlets and not overcooking them. Slice each breast horizontally to create thinner pieces, cook at medium heat for only 3–4 minutes per side, and transfer immediately to a paper towel-lined plate. The carryover heat will finish cooking without drying the meat.
- → Can I prepare the components ahead of time?
Yes, this dish is great for meal prep. Bread the chicken cutlets up to 4 hours ahead and refrigerate. Prepare the Caesar salad components separately—keep dressing and lettuce apart until assembly. Warm the pitas just before serving and cook the chicken fresh for the best crispy crust.
- → What's the best way to warm pita bread without drying it out?
Use a dry skillet over medium heat for 1–2 minutes per side, or wrap pitas in foil and warm in a 350°F oven for 5 minutes. Either method softens the bread and makes it flexible for pocket-filling without making it tough or crispy.
- → How can I make a lighter version of this dish?
Substitute pan-fried chicken with grilled or baked chicken breasts seasoned with the same herbs. You can also skip the egg wash or use just egg whites, reduce the olive oil for cooking, and use a lighter dressing like Greek yogurt-based Caesar or lemon vinaigrette.
- → What allergens should I be aware of?
This dish contains wheat (gluten), eggs, and dairy (Parmesan and milk). Many Caesar dressings include anchovies (fish) and soy, so always check your dressing ingredients. You can make your own Caesar dressing at home to control allergens.
- → Can I use chicken breasts that are already thin cutlets?
Absolutely. If you purchase pre-cut chicken cutlets, skip the slicing step and proceed directly to the breading station. Just ensure they're roughly the same thickness so they cook evenly in the same time.