Chicken Cream Chop/ Fried Chicken and Vegetables


Ingredients for Cream Chop/ Fried Chicken:

  • Chicken breast, 6
  • Milk, 2 cups
  • Italian dressing, 1 cup
  • Steak sauce, A1 (1 tablespoon)
  • Season salt, 1 tablespoon
  • Lemon pepper, 1/4 teaspoon
  • Garlic powder, 1/4 teaspoon
  • Dried parsley, 1 teaspoon
  • Salt, 1 teaspoon
  • Bread crumbs, 3 cups

Ingredients for Vegetables:

  • Onion, 1
  • Red bell pepper, 1
  • Eggplant, 1
  • Potato, 1
  • Zucchini, 1
  • Garlic, 2 cloves
  • Season salt, 1 tablespoon
  • Olive oil, 1/2 cup

Directions for Chicken cream chop/ Friend Chicken:

  1. Rinse 6 chicken breasts in cold water and pat dry with a paper towel.
  2. Place a sheet of wax paper or saran wrap and pound the chicken breasts with a meat pounder/ tenderizer. It should measure a uniform 1/2 inch in thickness.
  3. In a large bowl, add two cups of milk.
  4. Add one cup of Italian dressing.
  5. Add one tablespoon of steak sauce. I like to use HP sauce or A1 steak sauce. They are both great.
  6. Add one tablespoon of season salt.
  7. Add 1/4 teaspoon of lemon pepper.
  8. Add 1/4 teaspoon of garlic powder.
  9. Add one teaspoon of dried parsley.
  10. Add one teaspoon of salt.
  11. Mix everything together.
  12. Add the chicken to the mix and refrigerate for 24 hours.
  13. In a large bowl, put 3 cups of breadcrumbs. I like Italian bread crumbs because they are seasoned but plain breadcrumbs work just as good.
  14. Take the chicken out of the refrigerator. Take one chicken at a time and dip into the breadcrumbs then set aside.
  15. Do that for all of the chicken breasts.
  16. Freeze the chickens for 24 hours.
  17. Take them out and fry them after 24 hours.
  18. In a large skillet, add 3 tablespoons of olive oil and fry the chicken about 3 minutes each side. Enjoy!

Directions for roasted vegetables:

  1. Roughly chop one onion and put it in a bowl.
  2. Roughly chop one bell pepper and add it to the bowl.
  3. Cut up one eggplant in about 1/2 inch chunks/cubes.
  4. Cut up one red potato in about one inch chunks/cubes.
  5. Cut up one zucchini in about 1/2 inch chunks/cubes.
  6. Using a garlic smasher, add two fresh cloves of smashed garlic.
  7. Add one tablespoon of season salt to the bowl.
  8. Add half cup of olive oil.
  9. Mix everything together by hand or spoon/fork until everything is coated by the garlic, season salt and olive oil.
  10. In a medium pyrex place all of the vegetables flat and set them in the oven 375 for about 20 minutes.