- 6 abalone steaks, tenderized
- 1 cube butter
- 2 Tbl chopped parsley
- 2 Tbl Italian Seasoning (I use Morton & Bassett Italian Seasoning, available at Surf Super)
- 1/4 cup dry white wine
- 6 pieces thinly sliced prociutto
- 6 pieces thinly sliced monterey jack cheese
- 3 eggs - beaten
- Flour and seasoned french bread crumbs (I use
Prepare mixture of 1 cube soft butter and the parsley and Italian Seasoning
Divide the mixture in half and reserve half for later
Divide the remaining mixture into 6 even amounts
Spread one portion of the butter/herb mixture down the middle of the steak. A thin 1" wide swipe will do.
Layer a piece of prociutto over the butter
Place 1/4" sliced jack cheese over the prociutto
Roll up the abalone steaks like an enchilada
Roll in flour
Dip the rolls in the beaten eggs
Roll the rolls in the Panko
Butter the bottom of a baking pan and arrange the abalone rolls. Bake in a preheated 350 degree oven 10 minutes.
Combine the wine with the remaining butter mixture. Microwave for a several seconds so the butter blends with the wine.
After 10 minutes, remove from the oven and spoon the wine/butter over the abalone rolls. By spooning carefully, there will be enough to cover.
Return to oven for another 10 minutes.
These can be cut in thin rounds or served whole as a meal. This is a nice dish in that it can be prepared somewhat early and you can be with your guests.