# Directions:
01 - Slice each chicken breast horizontally through the center 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, 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 completely on all sides.
04 - Heat olive oil in large skillet over medium heat. Cook cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Heat pita breads in dry skillet or 350°F oven for 1-2 minutes until warm and pliable for easy filling.
06 - Combine romaine lettuce, Caesar dressing, shaved Parmesan, and cherry tomatoes in large bowl. Toss until evenly coated.
07 - Cut each crispy chicken cutlet into strips approximately 1 inch wide for easy pita filling.
08 - Cut each pita in half to create pockets. Fill with Caesar salad mixture, top with chicken strips, and serve immediately with lemon wedges.
