Pin it My youngest daughter actually begged me to make these again the very next day after she tasted them at dinner. She normally picks through anything green in her food, but something about the crispy chicken tucked inside those warm pita pockets made the whole Caesar salad concept click for her in a new way.
Last summer we had these outdoor movie nights in the backyard, and I served these pitas cut into smaller handheld portions. Everyone could just grab a half and keep watching without needing a fork, and honestly my husband ate three before I even sat down with my own plate.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these horizontally to make four thinner cutlets so they cook faster and fit perfectly inside the pita pockets
- 1 cup panko breadcrumbs: These Japanese breadcrumbs create such a lighter crispier coating than regular breadcrumbs ever could
- 1/2 cup grated Parmesan cheese: Mix this right into the breading for that salty umami flavor in every bite
- 1 tablespoon chopped fresh parsley: Adds a fresh pop of green and brightness that cuts through all the richness
- 1 teaspoon dried oregano and 1 teaspoon dried basil: This classic Italian herb combo gives the chicken that familiar comforting flavor
- 1/2 teaspoon garlic powder: Distributes garlic flavor evenly through the coating without any burnt bits
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Just enough to enhance all the other flavors without overwhelming
- 1/2 cup all-purpose flour: The first layer that helps the egg wash stick to the chicken
- 2 large eggs whisked with 2 tablespoons milk: This wash acts as the glue between the flour and panko layers
- 3 tablespoons olive oil: Just enough to get a golden fry without greasiness
- 4 cups chopped romaine lettuce: Romaine has the perfect crunch to stand up to the warm chicken
- 1/3 cup Caesar dressing: Homemade is great but your favorite bottled version works perfectly here
- 1/4 cup shaved Parmesan cheese: Shaved rather than grated gives you those lovely salty cheese ribbons throughout the salad
- 1/2 cup cherry tomatoes halved: These little bursts of acidity cut through the rich chicken and dressing beautifully
- 4 large pita breads: Look for pockets that puff up nicely when warmed so they hold all the fillings
- Lemon wedges: A quick squeeze over the top brightens the whole thing just before eating
Instructions
- Prep the chicken cutlets:
- Lay each chicken breast flat and slice horizontally through the middle to create two thin cutlets per breast, giving you four total pieces that will cook evenly and quickly.
- Set up your breading station:
- Arrange three shallow bowls in a row with flour in the first, the egg milk mixture whisked together in the second, and the panko combined with Parmesan and all the herbs and spices in the third.
- Bread each cutlet:
- Dredge the chicken first in flour, shaking off excess, then dip into the egg wash until coated, and finally press firmly into the panko mixture to help it adhere.
- Fry to golden perfection:
- Heat the olive oil in a large skillet over medium heat and cook the chicken for about 4 minutes per side until deep golden brown and the internal temperature reaches 165F.
- Warm the pitas:
- Throw the pita breads into a dry skillet for about a minute per side or warm them briefly in the oven until theyre soft and pliable.
- Make the Caesar salad:
- Toss the chopped romaine with the Caesar dressing in a large bowl until every leaf is lightly coated, then fold in the shaved Parmesan and those sweet cherry tomatoes.
- Assemble and serve:
- Cut the pitas in half and stuff each pocket with some Caesar salad, then top with sliced chicken strips and serve immediately with lemon wedges on the side.
Pin it These have become my go-to when we have friends over for casual dinners because everyone feels like a kid again eating something so deliciously handheld and messy. Theres just something about pulling apart that pita and getting all the textures together in one bite that makes people relax and happy.
Making It Your Own
Sometimes I swap in grilled chicken slices instead of breaded for a lighter version that still hits all the right notes. You could also add sliced avocado or some crispy bacon inside the pita for extra richness and texture variations.
Pita Bread Secrets
Ive learned that warming the pitas is not optional because cold pita can crack and fall apart when you try to stuff them. If your pitas seem flat or stubborn, wrap them in a damp paper towel and microwave for 15 seconds before filling.
Make Ahead Magic
You can bread the chicken cutlets up to a day ahead and keep them layered between parchment paper in the refrigerator, then just fry them when ready to serve. The salad can also be prepped without dressing up to several hours in advance.
- Keep the fried chicken on a wire rack over a baking sheet in a 200F oven if you need to hold it before assembling
- Assemble everything right before serving or the pitas will get soggy from the dressing
- Extra chicken cutlets reheat beautifully in a 375F oven for about 10 minutes to regain their crispiness
Pin it I hope these crispy chicken Caesar pitas become a new favorite in your house like they have in mine. Theres nothing quite like watching everyone reach for seconds.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can bread the chicken cutlets up to 4 hours ahead. Store them on a parchment-lined plate in the refrigerator. Cook them fresh just before serving for optimal crispiness.
- → What's the best way to keep the pita breads warm?
Warm pita breads in a dry skillet over medium heat for 1-2 minutes until soft and flexible. Alternatively, wrap them in foil and warm in a 350°F oven for 5 minutes.
- → How can I make this lighter?
Substitute grilled chicken for pan-fried. Season the chicken breasts with the same herb mixture, grill for 6-7 minutes per side, then slice and assemble with the Caesar salad and pita.
- → What are good additions to customize this dish?
Add sliced avocado, crispy bacon, diced cucumber, or roasted red peppers to the salad filling. You can also use whole-wheat pita for added fiber and nutrition.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F when measured with a meat thermometer at the thickest part. The exterior should be golden brown and crispy after 3-4 minutes per side.
- → Can I use boneless, skin-on chicken breasts instead?
Yes, but increase cooking time slightly to ensure the skin crisps and the meat cooks through. You may need 5-6 minutes per side depending on thickness.