Chicken Francese with Corn & Green Bean Salad


Anyone who regularly uses the "standard breading procedure" of flour, egg and breadcrumbs may wonder—where are the breadcrumbs?! Yep, we skipped them, putting the chicken in the pan after dipping it in the egg. Trust us, the results are crispy and delicious. Paired with fresh vegetables like corn, tomatoes and green beans, this is a weeknight winner.

Chicken Francese with Corn & Green Bean Salad
Photo: Ted Cavanaugh
Active Time:
40 mins
Total Time:
40 mins
Nutrition Profile:


  • 1 pound green beans, trimmed and halved

  • 2 corn, husked, kernels cut from cobs

  • 1 ½ tablespoons white-wine vinegar

  • ½ teaspoon dry mustard

  • ¾ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • ¼ cup safflower or grapeseed oil plus 2 tablespoons, divided

  • 1 teaspoon finely chopped fresh summer savory (see Tip) or thyme, plus more for garnish

  • 1 ½ cups cherry tomatoes, halved

  • ½ small shallot, thinly sliced

  • cup all-purpose flour

  • 1 tablespoon butter

  • 1 lemon

  • 1 large egg, lightly beaten

  • 4 chicken cutlets (about 1 pound)

  • ½ cup dry white wine

  • ½ cup low-sodium chicken broth


  1. Bring a large saucepan of water to a boil. Add green beans and cook until bright green, about 3 minutes. Add corn kernels and cook for 1 minute more. Drain and set aside to cool.

  2. Combine vinegar, dry mustard and 1/4 teaspoon each salt and pepper in a small jar. Cover and shake until the mustard is dissolved. Add 1/4 cup oil and savory (or thyme), cover and shake until emulsified.

  3. Transfer the cooled beans to a salad bowl. Add tomatoes and shallot; toss to combine. Pour the dressing over the salad. Toss well to combine; set aside.

  4. Combine flour with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a plate. Roll butter in the flour and set aside. Zest lemon and whisk the zest with egg in a shallow dish. Halve the lemon. Juice 1 half and thinly slice the other. Set aside.

  5. Heat 1 tablespoon oil in a large skillet over medium-high heat. Dredge chicken in the flour, then the egg, allowing excess to drip off. Add half the chicken to the pan and cook until golden on both sides and an instant-read thermometer inserted in the thickest part registers 165°F, 2 to 3 minutes per side. Transfer to a clean plate. Repeat with the remaining 1 tablespoon oil and chicken, adjusting heat as necessary to prevent burning. Transfer to the plate.

  6. Reduce heat to medium. Stir in wine, broth and the lemon juice, scraping up any browned bits. Cook until reduced slightly, about 2 minutes. Add the butter and cook, stirring, until melted. Return the chicken to the pan. Cook until heated through and the sauce thickens, 2 to 3 minutes more.

  7. Serve the chicken and sauce with the salad. Top with the lemon slices and garnish with more savory (or thyme), if desired.

To make ahead

Refrigerate dressing (Step 2) for up to 1 day.


There are two main types of savory: the annual summer and the perennial winter savory. Summer savory is more common and has a unique peppery undercurrent that pairs well with grilled and roasted meats. (Dried summer savory is also a central element of herbes de Provence.) The winter variety is more pungent and tastes similar to sage.

Nutrition Facts (per serving)

496 Calories
29g Fat
24g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken, 1 1/2 cups salad & 1 Tbsp. sauce
Calories 496
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 33g 66%
Total Fat 29g 37%
Saturated Fat 5g 25%
Cholesterol 137mg 46%
Vitamin A 1275IU 26%
Sodium 600mg 26%
Potassium 995mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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