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.