Sautéed Abalone Cutlets
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From San Francisco Chronicle staff critic Maria Cianci
INGREDIENTS
3/4 cup dry, unseasoned bread crumbs
1 large clove garlic, minced
1 tablespoon minced parsley
Freshly ground pepper, to taste
1/2 teaspoon (generous) salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
4 live, farm-raised abalone, 4 to 5 ounces each, shucked, cleaned and cut
horizontally into 1/8-inch thick slices
1/2 cup vegetable oil
1 tablespoon butter
Lemon wedges, as neededIn 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 sauté 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.
Sauté until golden, about 20 seconds; turn slices and sauté until second side is golden and slices are just cooked through, another 20 to 30 seconds. Drain slices on paper toweling. Serve immediately with lemon wedges.
Serves 2 as an entreé, 4 as a first course