Popular Caesar Salad with Fries and Сhicken

For the dressing, in a small bowl combine the grated garlic clove, mayonnaise, 1/4 cup finely grated Parmesan, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1 tablespoon water. Season with salt and freshly ground black pepper. Chill dressing before using.

Scrub potatoes and cut into 1/2″ wedges.

In a large bowl, toss potatoes, 1/4 c. olive oil, and 1/2 tsp. smoked paprika. Season well with kosher salt and freshly ground black pepper.

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Preheat oven to 425°, set rack, and place baking sheet on top to warm.

Transfer the potatoes to a preheated baking sheet. Season the potatoes with salt and bake until golden brown and crispy, about 35 minutes.

In a shallow bowl, whisk 2 large eggs, season with kosher salt and freshly ground black pepper.

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In another bowl, combine flour and garlic powder; season with salt and pepper.

Season the chicken cutlet with salt and pepper. Dip each cutlet in the egg, then in the flour, then in the egg again. Let the excess drip off, then in the flour again. Place the cutlets on one half of the rack set on a baking sheet.

In a large skillet over medium heat, heat the oil until hot and sear the chicken, turning halfway through, until golden brown, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain, then place on the clean half of the rack; season with salt and squeeze of lemon.

Transfer the fries to a large plate. Top with thinly sliced ​​romaine and chicken.

Transfer the fries to a large plate. Top with thinly sliced ​​romaine and chicken. Drizzle with dressing and sprinkle with finely grated Parmesan.