PAN-FRIED ABALONE STEAKS "MAMA MONA" STYLE

INGREDIENTS:

  • 2 large, fresh abalone
  • salt and pepper to taste
  • flour
  • 2 eggs
  • an ounce of dry sherry
  • finely crushed cracker crumbs
  • half a pound of unsalted butter
  • lemon wedges for serving
  • chopped parsley for garnish

Step 1: Prepare your breading station. Fill a shallow container with half an inch of flour. Into a second container, crack the eggs and whisk in the ounce of sherry. Fill a third container with crushed cracker crumbs.

NOTE: If the abalone come packaged with a sponge sheet, wring the liquid into the egg mixture for enhanced flavor.

Step 2: Prepare the abalone. If a briny taste is not desired, scrub the meat with a brush. Then, using a flat tool, dislodge the meat from the shell.

Step 3: Slice through the mantle to the edge of the shell muscle; remove and discard the viscera from the meat. 

Step 4: Slice the meat horizontally into thin steaks. If the abalone is extra-large, you may instead slice vertically.

Step 5: Place a thin cloth or sheet of plastic over the sliced meat. Tenderize the steaks until supple and thin, like a schnitzel.

Step 6: Season to taste with salt and freshly ground black pepper. 

Step 7: Bread the abalone steaks. Begin with dredging the abalone in flour. Dip then into the egg mixture, and coat well with cracker crumbs. Transfer the breaded steaks to a clean platter.

Step 8: Melt the butter in a cast-iron skillet over a medium-high flame. Ensure that the fat is thoroughly heated before adding the meat.

Step 9: Add the steaks to the hot fat. Fry for forty-five seconds to a minute the side, or until golden-brown.

Step 10: Transfer the fried steaks to a clean towel and pat dry to remove excess fat. Plate and garnish with chopped parsley and lemon wedges. Serve immediately.

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