# How-To Steps:
01 - Slice each chicken breast horizontally to create two thinner cutlets, totaling 4 pieces.
02 - Place flour in one shallow bowl. Whisk eggs with milk in a second bowl. Combine panko, grated Parmesan, parsley, oregano, basil, garlic powder, salt, and pepper in a third bowl.
03 - Dredge each chicken cutlet in flour, dip in egg mixture, then press firmly into the panko mixture until completely coated on all sides.
04 - Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain.
05 - Heat pita breads in a dry skillet or warm oven for 1-2 minutes until soft and pliable.
06 - Combine romaine lettuce, Caesar dressing, shaved Parmesan, and cherry tomatoes in a large bowl. Toss until evenly coated.
07 - Cut the cooked chicken into strips approximately 1 inch wide.
08 - Cut each pita in half to form pockets. Fill each pocket with Caesar salad mixture, then top with chicken strips.
09 - Serve immediately with lemon wedges on the side.
