Preheat the oven to 450F
Butterfly the chicken breast and separate them into two pieces, cutting down the middle. Beat the eggs in a shallow dish with a splash of water. Pulse the cornflakes in a blender until they're the consistency of breadcrumbs. Place those in another shallow dish with the flour, red pepper flakes, garlic powder, oregano, basil, onion powder, paprika, and about 1/2 tsp salt and 1/4 tsp pepper. Line a baking sheet with foil, give it a drizzle of olive oil or spray with some nonstick spray. Dredge the chicken in the egg one at a time, then roll in the cornflake crumb mixture, pressing down a bit to adhere to all of that crumby goodness. Place on the baking sheet drizzle with a tablespoon of olive oil, and bake it for 25 minutes, turning once halfway through. It's done when it's crispy and golden.
Once the chicken's cooking, place the potatoes in a large pot with about a quart of water. Put the lid on the pot and bring it to a boil. Once the potatoes have been boiling for 7 minutes or so, gently put the egg right on in there with them and put the lid back on. Boil it all for another 7 minutes, then add the green beans for the last three minutes of cooking time.
Drain the potatoes and beans in a colander and let them sit and steam, and put the egg in a bowl of cold water to cool. Once it's cool enough to handle, carefully peel the egg and slice it into quarters. Add the potatoes, beans, egg, tomatoes, and olives to a salad bowl. In a smaller bowl, mix the lemon juice, red wine vinegar, anchovy paste, and dijon, then slowly stream in the olive oil and mix well. Pour the dressing all over the salad, season with salt and pepper, and give it a gentle toss.
Sprinkle some course salt on the chicken right when it's hot out of the oven.
Serve the chicken alongside the salad with some good buttered bread. We had rustic olive bread with ours, which I get from Costco cuz I am CLASSY.