# Directions:
01 - Slice each chicken breast horizontally to create two thinner cutlets, resulting in four total pieces for even cooking.
02 - Arrange three shallow bowls: place flour in the first, whisk eggs with milk in the second, and combine panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in the third.
03 - Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, then press firmly into panko mixture to coat evenly on all sides.
04 - Heat olive oil in a large skillet over medium heat. Add cutlets and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate.
05 - Heat pita breads in a dry skillet or warm oven for 1-2 minutes until soft and pliable for easy filling.
06 - Combine romaine lettuce, Caesar dressing, shaved Parmesan, and cherry tomatoes if using. Toss until evenly coated.
07 - Cut cooked chicken cutlets into strips approximately 1/2 inch wide for easy pita filling.
08 - Cut each pita in half to form pockets. Fill each pocket with Caesar salad mixture, then top with chicken strips.
09 - Serve immediately while chicken remains crispy, with lemon wedges on the side if desired.
