For the chicken:

2 chicken breasts, pounded thin using a rolling pin or small frying pan
1 cup breadcrumbs
1 egg
1 tsp salt
four for dredging

For the Galette:

1 lb yellow potatoes (3 large), peeled, blanched, and thinly sliced (on a mandolin if you have it, but let’s be honest, who has room?)
1 tablespoon rosemary, coarsely chopped
1 1/2 tbsp butter

For Salad:

1/3 can cannelloni beans, rinsed and drained
4oz baby spinach
1/3 red onion, sliced in very thin half crescents

For the Dressing:

3 tbsp balsamic
1 1/2 tbsp Dijon mustard
4 tbsp olive oil
½ tsp salt
pepper to taste