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Sautéed Abalone Cutlets
| INGREDIENTS | INSTRUCTIONS |
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In a soup bowl, thoroughly combine bread crumbs, garlic, parsley, a generous amount
of pepper, and all but a pinch of the salt. Let stand for 30 minutes. Measure the
flour into another bowl. In a third bowl, combine remaining pinch of salt and the
eggs; cover and refrigerate until needed.
Meanwhile, between sheets of waxed paper or plastic wrap and using a meat mallet, lightly pound the abalone slices until they are slightly flattened; refrigerate if not using immediately. Just before cooking, dip each abalone slice into the flour, coating the entire surface and shaking off all excess flour. Then dip each slice into the beaten egg, letting excess egg drip off. Dip each slice into bread crumbs to evenly and thoroughly coat the surface of the abalone. Shake off excess crumbs. In a 10 to 12 inch heavy saute pan over medium high heat, heat oil until it ripples; add butter. When it is melted, add as many coated abalone slices as possible without letting them touch. Saute until golden, about 20 seconds; turn slices and saute until second side is golden and slices are just cooked through, another 20-30 seconds.
Drain slices on paper toweling. Serve immediately with lemon wedges.
This is from San Francisco Chronicle staff critic Maria Cianci. |
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