Season both sides with salt, paprika, and garlic powder.

Dredge the chicken in flour, dip into the whisked egg, then coat in panko breadcrumbs.

Heat oil in a pan over medium heat and fry the cutlet until golden and cooked through, about 3–4 minutes per side.

Remove from the pan, let rest slightly, then chop into bite-sized pieces.

Preheat the oven according to the instructions on the fries package.

Spread the frozen fries in an even layer on a baking tray.

Bake until crisp, then lightly season with salt.

Return to the oven and bake for 5 minutes.

Remove the tray from the oven.

Sprinkle half of the mozzarella cheese over the fries.

Bake again for 3–4 minutes, just until the cheese starts to melt.

Take the tray out of the oven.

Scatter the chopped chicken cutlet evenly over the fries.

Spoon over pesto, tomato pesto, and Caesar dressing, spreading lightly.

Add the remaining mozzarella and a generous sprinkle of grated Parmesan.

Return the tray to the oven.

Bake until the cheese is fully melted, bubbly, and lightly golden on top.

Remove and serve immediately while hot and crispy.