Abalone is one of those ridiculously simple things to cook: bread it, fry it, eat it. But it seemed worthwhile to write a recipe down. After all, I haven’t cooked it in 15 years, so my skills can get rusty.
Pan fried abalone
- Panko Breadcrumbs
- Olive oil
- Slice the abalone into steaks approximately 1/4" thick. Soak slices in milk while you wait.
- Beat the snot out of the abalone. I like to use the flat of the abalone iron so it gives a nice smacking sound. Eventually the meat relaxes. If you beat it more, it will fall apart.
- Pat the slices dry, dust with flour, dredge with egg, and pat with breadcrumbs.
- Fry in olive oil briefly. Don't overcook.