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Abalone Recipes

Abalone en Paillote
Abalone in Jade Sauce
Abalone in Lemon Sauce
Abalone in Lemon Shells
Abalone in Oyster Sauce
Abalone Chowder
Abalone Cioppino
Abalone Stew
Beachfront Abalone
Breaded Abalone Delight
Grilled Abalone
Island Style Abalone
Microwave Abalone
Poached Abalone w/ Lemon Grass & Ginger
Sautéed Abalone Cutlets
Sautéed Abalone Medallions
Sweet Abalone Hors d'oeuvres
Simple Classic Western Style Abalone-Steak Method
Grilled or BBQ Abalone
Recipe by Stacy Stephenson
Jeff Lanzaro Recipe
Paul's No Waste Abalone
Abalone Cordon Bleu

Sautéed Abalone Cutlets

INGREDIENTS INSTRUCTIONS
  • ¾ cup dry, unseasoned bread crumbs
  • 1 large garlic clove, minced
  • 1 tablespoon minced parsley
  • Freshly ground pepper, to taste
  • ½ 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, cut horizontally into 1/8 inch thick slices
  • ½ cup vegetable oil
  • 1 tablespoon butter
  • Lemon wedges, as needed
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.
Serves 2 as an entree, 4 as a first course.
PER SERVING:410 calories, 26g protein, 28g carbohydrate, 21g fat (5g saturated), 211mg cholesterol, 804mg sodium, 1g fiber.

This is from San Francisco Chronicle staff critic Maria Cianci.

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