Parmesan Chicken Breakfast Sandwiches

This recipe came courtesy of Adventures in Chicken by Eva Kosma Flores. I initially got this book through the library and after making a few recipes and browsing through it, I ordered it from Amazon for around $10. All recipes feature chicken (Jacob's fav meat) in a variety of different preparations and cuisines.

This one was pretty tasty and straight forward, and easy. Jacob actually was the one who made it, and we had it for dinner, not breakfast.

Several things I would modify would be

1. It called for two cups of panko bread crumbs, halving the amount of breading would have been sufficient. 
2. No tarragon or not as much tarragon, the flavor and smell of tarragon isn't our favorites. I could see this being more tasty with maybe fresh parsley or oregano. 
3. Jacob toasted the bread literally by frying it in a pan over the stove, now it definitely made it tasty better because it was fried with butter, but it wasn't as crisp as I would have liked it to be. Jacob thought that it was fine though. 
4. We used sour cream instead of creme fraiche, and it was still tasty. 
5. We flipped our eggs and I regret it, I would have liked the yellow yolk to blend into the sandwich. 

Parmesan Chicken Breakfast Sandwiches 

Serves: 4

Time: 40 minutes

Ingredients:

     2 cups panko bread crumbs

     1.5 cups of finely grated Parmesan cheese

     1.25 teaspoons kosher salt

     0.75 teaspoon freshly cracked black pepper

     4 boneless skinless chicken cutlets

     4 tablespoons extra virgin olive oil

     0.5 cup creme fraiche or sour cream

     3 tablespoons finely chopped chives

     8 teaspoons unsalted butter, at room temperature

     8 slices rosemary bread

     4 large eggs 

     0.25 cup chopped fresh tarragon leaves

Steps:

Preheat oven to 350 degrees and line baking sheet with tin foil. 

Chicken 

Mix together bread crumbs, Parmesan, 1 teaspoon of the salt, and 0.5 teaspoon of the black pepper in a shallow bowl. Rub the chicken with 2 tablespoons of the olive oil and dredge in the breadcrumbs to coat. Place on the baking sheet and roast for about 30 minutes, until the chicken is cooked through. Set aside. 

Sauce

In a small bowl, whisk together the creme fraiche, chives, remaining salt and pepper, and set aside. 

Bread

Spread 1 teaspoon of butter on each slice of bread and toast on a skillet over medium high heat until golden on each side. Place each chicken cutlet on a slice of bread. 

Eggsies

Heat the remaining 2 tablespoons olive oil in a large frying pan over low heat. Once a drop of water flicked into the pan sizzles slightly, the oil is ready. Add the eggs to the pan, spacing them out as evenly as possible. Cover and cook until the egg whites have nearly solidified and the yolks are still wiggly, about 5 minutes depending on the heat intensity. 

Assmebly

Place each egg on top of a chicken cutlet. Top with several generous tablespoonfuls of the chive creme fraiche and 1 tablespoon of the tarragon. Place the remaining bread slices on each sandwich and 

EAT