
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 20 mins
Cal/Serv:
1594
Have you ordered—or made!—a chicken Caesar salad with a side of fries? This iconic duo has exploded in popularity, and for very good reasons: The salad is at once fresh and decadent, the fries are crisp and salty. And have you ever dipped a fry in Caesar dressing? SO. GOOD. Here, we take these two classics and transform them into maybe the best loaded fries you’ve ever had: golden oven fries, juicy chicken cutlets, crisp romaine, and the easiest Caesar salad dressing. Plus a generous showering of Parmesan over top, of course. Here’s how we put it all together.
The dressing:
This dressing comes together in minutes, and you probably have most if not all of the ingredients on hand right now. It’s bright, a little garlicky, and so very good. The dressing can be made up to 2 days ahead and stored in the fridge until it’s ready to serve.
The fries:
Next, place a rimmed baking sheet in the oven on the bottom rack while it preheats. Cut the potatoes into thick 1/2" wedges and toss with olive oil, salt, pepper, and smoked paprika. They will bake up to tender, crispy perfection. Want to streamline this recipe a bit? Bake up a 28-ounce bag of your favorite frozen French fries according to the package directions (no need to add the spices).
The chicken:
Chicken cutlets can vary in thickness, which can lead to varied cooking times. First, gently pound the cutlets to an even 1/2" thickness with the flat side of a meat mallet. Next, season the chicken and dip each cutlet first in beaten egg, then into seasoned flour, then back to the egg, finishing with the flour. This breading technique will give the cutlets a crisp exterior, far greater than the sum of its parts.
Heat oil in a large skillet—cast iron is great here—until the oil is shimmering and a pinch of flour sizzles when you drop it in the oil. (If you have a deep fry or digital kitchen thermometer, the oil will be between 330° and 350° when it’s ready.) Cook two cutlets at a time so that the pan isn’t too crowded, causing the oil temperature to drop.
Fair warning: This recipe makes a good amount of chicken. If you end up with more chicken than you want to use, I recommend saving it for chicken Parmesan, a chicken Caesar sandwich, or a Cobb salad.
The assembly:
Slice the romaine, and arrange all of the components on a platter. Spoon some of the dressing over top and pass the rest on the side for dipping.
Did you try this recipe? Let us know in the comments!
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Ingredients
Caesar Dressing
- 1
medium clove garlic, grated
- 2/3 cup
mayonnaise
- 1/4 cup
finely grated Parmesan
- 1 Tbsp.
fresh lemon juice
- 1 1/2 tsp.
Dijon mustard
- 1/2 tsp.
Worcestershire sauce
Kosher salt
Freshly ground black pepper
Steak Fries
- 2 lb.
russet potatoes (about 3 large)
- 1/4 cup
extra-virgin olive oil
- 1/2 tsp.
smoked paprika
Kosher salt
Freshly ground black pepper
Crispy Chicken & Assembly
- 2
chicken cutlets (about 1/2 lb.)
- 2
large eggs
- 1 cup
(120 g.) all-purpose flour
- 1/2 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
- 1 1/2 cups
vegetable oil
- 1/2
lemon
- 1
romaine heart, thinly sliced
Finely grated Parmesan, for serving
Directions
Caesar Dressing
- Step 1In a small bowl, combine garlic, mayonnaise, Parmesan, lemon juice, mustard, Worcestershire, and 1 Tbsp. water; season with salt and pepper. Refrigerate until ready to use.
- Step 2Make Ahead: Dressing can be made 2 days ahead. Keep refrigerated.
Steak Fries
- Step 1Arrange a rack in lower third of oven; preheat to 425°. Place a baking sheet in oven to preheat.
- Step 2Scrub potatoes and cut into 1/2" wedges. In a large bowl, toss potatoes, oil, and paprika; generously season with salt and pepper. Carefully transfer potatoes to preheated baking sheet. Arrange in a single layer.
- Step 3Bake fries, stirring after 20 minutes, until golden brown and crispy, about 35 minutes; immediately season with salt.
Crispy Chicken & Assembly
- Step 1Pat chicken dry. Place between 2 pieces of plastic or in a resealable plastic bag and pound with a meat mallet or rolling pin to an even 1/2" thickness.
- Step 2In a shallow bowl, whisk eggs to combine; season with salt and pepper. In another bowl, combine flour and garlic powder; season with salt and pepper.
- Step 3Season chicken all over with salt and pepper. Dip each cutlet into egg, letting excess drip off. Dip and coat each piece of chicken into flour, gently pressing to adhere. Dip back into egg, letting excess drip off, then again into flour. Arrange on one half of a wire rack set in a baking sheet.
- Step 4In a large, heavy, high-sided skillet over medium-high heat, heat oil until hot and a deep-fry or instant-read thermometer registers between 330° and 350°. Working in batches, fry chicken, turning halfway through, until crust is golden brown, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain, then place on clean half of wire rack; season with salt and squeeze lemon over.
- Step 5Transfer fries to a large platter. Top with romaine and chicken. Drizzle with some dressing and sprinkle with Parmesan. Serve remaining dressing alongside.
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