How to cook Sauteed Abalone Cutlets
- 4 live abalone (about 4 to 5 ounces each), shucked, cleaned, cut horizontally into 1/8 inch thick slices
- 3/4 cup dry, unseasoned bread crumbs
- 1 large garlic clove, minced
- 1 tablespoon minced parsley
- Freshly ground pepper, to taste
- 1/2 teaspoon salt
- 1/3 cup all purpose flour
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil for frying
- 1 tablespoon butter
- Lemon wedges, to serve
- 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 to 30 seconds. Drain sauteed slices on paper toweling.
- Serve the Sauteed Abalone Cutlets immediately with lemon wedges.
The Sauteed Abalone Cutlets recipe easy to cook and so good!
This recipe for Sauteed Abalone Cutlets serves/makes: 4 servings
The Sauteed Abalone Cutlets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Abalone
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed