Save Pin The first time I made these chicken pitas, my kitchen smelled like an Italian restaurant had taken up residence in my apartment. That combination of sizzling chicken, garlic, and herbs drifting through the rooms had my roommates wandering in, plates already in hand, before I'd even finished slicing the pitas.
Last summer, I started making these for Friday night dinners when my friends would gather on my tiny apartment balcony. We'd lean against the railings, chicken pitas in hand, watching the sunset while dressing dripped harmlessly onto paper plates. Something about eating something this comforting while the day winds down makes the food taste even better.
Ingredients
- 2 large boneless skinless chicken breasts: Slice them horizontally before you start anything else, so they cook evenly and quickly
- 1 cup panko breadcrumbs: These create the lightest, crunchiest coating, and they brown beautifully in the skillet
- 1/2 cup grated Parmesan cheese: Use the finely grated kind that looks like snow, it melts into the breading for irresistible flavor
- 1 tablespoon chopped fresh parsley: If you only have dried, use a teaspoon, but fresh adds such a lovely green brightness
- 1 teaspoon dried oregano and 1 teaspoon dried basil: Classic Italian herbs that make the coating sing
- 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper: The essential seasoning trio, don't be tempted to skip any
- 1/2 cup all-purpose flour: Helps the egg wash grab onto the chicken, creating that perfect breading foundation
- 2 large eggs and 2 tablespoons milk: Whisked together, this becomes the glue that holds everything in place
- 3 tablespoons olive oil: Don't skimp here, you need enough oil to create that golden crispy crust
- 4 cups chopped romaine lettuce: Ice cold lettuce makes the best contrast against the warm chicken
- 1/3 cup Caesar dressing: Homemade or store bought both work, just make sure it's well shaken
- 1/4 cup shaved Parmesan cheese: Shave it with a vegetable peeler for those elegant, translucent curls
- 1/2 cup cherry tomatoes halved optional: I always add them, they burst with juice and color in every bite
- 4 large pita breads: Look for the softest ones you can find, they fold without cracking
Instructions
- Prep the chicken cutlets:
- Slice each chicken breast horizontally with a sharp knife, creating two thinner pieces from each breast, giving you four cutlets total that will cook through evenly and stay juicy.
- Set up your breading station:
- Arrange three shallow bowls in a row, then place flour in the first, whisk the eggs with milk in the second, and combine the panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in the third.
- Coat each chicken cutlet:
- Dip the cutlets into the flour first, shaking off any excess, then into the egg mixture, and finally press them firmly into the panko mixture until thoroughly coated on all sides.
- Cook the chicken until golden:
- Heat the olive oil in a large skillet over medium heat until it shimmers, then add the cutlets and cook for 3 to 4 minutes per side, until the crust is deeply golden and the chicken is cooked through, transferring them to paper towels when done.
- Warm the pita breads:
- Pop them into a dry skillet for just 1 to 2 minutes, flipping once, until they're soft and pliable, or wrap them in foil and warm them in a 350°F oven.
- Toss the Caesar salad:
- Combine the chopped romaine, Caesar dressing, and shaved Parmesan in a large bowl, and add those cherry tomatoes if you decided to use them, tossing until everything's evenly coated.
- Slice and assemble:
- Cut each warm pita in half to create pockets, then fill each one with a generous amount of the dressed salad and top with strips of the sliced crispy chicken.
Save Pin These pitas became my go-to comfort food during a particularly chaotic month at work. Something about the crunch of the chicken against the cool, creamy salad made even the longest Wednesday feel manageable, and my coworkers started asking what smelled so good when I brought leftovers for lunch.
Making It Your Own
I've discovered that this recipe is wonderfully flexible. Sometimes I'll swap the panko for seasoned breadcrumbs, or add a pinch of red pepper flakes to the coating for subtle heat. The Caesar dressing can be creamy or vinaigrette style, and both bring something completely different to the final sandwich.
Perfect Side Pairings
These pitas are satisfying enough to stand alone, but I love serving them alongside simple roasted vegetables or a light soup. On summer nights, a crisp white wine cuts through the richness beautifully, while winter calls for something more warming, like a mug of tomato soup to dip the edges.
Make Ahead Magic
You can bread the chicken cutlets up to a day ahead and store them on a parchment lined baking sheet in the refrigerator, covered loosely with plastic wrap. Just let them sit at room temperature for about 20 minutes before cooking, which helps them crisp up better when they hit the hot pan.
- Make a double batch of the crispy chicken, and you'll have enough for lunch the next day, though the crust softens slightly in the fridge
- Wash and chop the lettuce in advance, but keep it undressed in a container lined with paper towels until you're ready to assemble
- Leftover pitas can be reheated in a 375°F oven for about 10 minutes, which helps recrisp the chicken without making it tough
Save Pin There's something deeply satisfying about food that requires both hands to eat, especially when it's this delicious and messy. These pitas have become a regular rotation in my house, and I hope they find a permanent place in yours too.
Cooking Questions & Answers
- → How do I prevent the chicken from drying out?
Slice the chicken breasts horizontally into thinner cutlets before breading. This reduces cooking time significantly and ensures the meat cooks through while staying tender. Cook for 3-4 minutes per side over medium heat—avoid high heat, which can overcook the exterior while leaving the inside dry.
- → Can I prepare the chicken ahead of time?
Yes, you can bread the cutlets up to 4 hours ahead and refrigerate them on a parchment-lined tray. Cook them fresh when ready to serve for optimal crispness. Alternatively, fry them earlier and reheat gently in a 350°F oven for 5-8 minutes just before assembling.
- → What's the best way to keep pita breads warm and soft?
Warm pita breads in a dry skillet over medium heat for 1-2 minutes per side, or wrap them in foil and place in a 350°F oven for 5 minutes. Keep them covered with a clean kitchen towel while you finish cooking to retain warmth and moisture.
- → How can I make this lighter?
Substitute grilled or baked chicken breasts for pan-fried versions. Use Greek yogurt-based Caesar dressing instead of traditional dressing, and opt for whole-wheat pita bread for additional fiber and a heartier texture.
- → What are good add-ins or variations?
Enhance your pitas with sliced avocado, crispy bacon strips, roasted red peppers, or cucumber slices. For extra crunch, add croutons. You can also experiment with different dressing variations like herb-based or lemon-garlic alternatives to classic Caesar.
- → How do I handle potential fish allergens?
Traditional Caesar dressing often contains anchovies. Check your dressing label carefully, or make your own using a blend of garlic, lemon juice, Worcestershire sauce without fish, Parmesan, and mayo or Greek yogurt for a fish-free option.