Best Double Breaded Abalone Steaks Recipes

DOUBLE BREADED ABALONE STEAKS

Steps:

• Place Ritz Crackers (I use two sleeves of Ritz), black and white pepper into ziplock bag.
• Smash crackers into a powder and place into shallow bowl.
• Place flour in seperate shallow bowl.
• Blend eggs and sherry in put into a 3rd shallow bowl.
• Slice abalone into thin 1/4 inch steaks.
• Place sliced abalone steaks on hard surface covered with Saran Wrap.
• Tenderize both sides of steaks by pounding with meat hammer.
• Coat both sides of one abalone steak with flour.
• Dip the floured abalone steak in egg mixture.
• Coat the egg dipped abalone steak with cracker crumbs.
• Place double coated steak onto cookie sheet lined with wax paper.
• Chill the breaded steaks for 1-2 hours (this keeps the breading from falling off when cooking).
• Heat olive oil in pan on medium high heat until hot.
• Add abalone steaks to the hot oil and cook on one side approximately 30-45 seconds.
• Turn abalone steaks gently.
• Cook for another 30 45 seconds.
• Remove abalone steaks onto plate and layered with 4 or 5 paper towels to help absorb excess oil.
• Serve hot and enjoy.

TRADITIONAL ABALONE

Steps:

• Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
• In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
• Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
• Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.