Mock Abalone Recipes

MOCK ABALONE

MOCK ABALONE image

Yield Makes 6 Servings

Number Of Ingredients 8

Ingredients

6 boneless, skinless chicken breasts (pounded paper thin)
2 bottles of clam juice
1/4 cup chopped parsley
freshly ground pepper to taste
kosher salt to taste
1/4 cup butter to saute breasts
lemon wedges
paprika

Steps:

Pound chicken breasts between 2 pieces of plastic wrap until very thin. Place pounded chicken breasts into a non-reactive dish. Pour the clam juice over the breasts, marinade and refrigerate for 8 - 10 hours. Remove chicken from the clam juice. Saute chicken breasts in butter quickly...just until tender and slightly browned. Remove from heat and sprinkle with chopped parsley, paprika, and salt and pepper to taste. Serve immediately. Garnish with lemon wedges and a sprig of parsley. Serve with a nice Chardonnay.

PHONEY ABALONE

Phoney Abalone image

This recipe was originally entered at the Gilroy Garlic festival cook out and is really good. Make lots because it really disappears.

Provided by Bergy

Categories Chicken

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves
1 (14 ounce) can clam juice
6 cloves garlic, chopped
2 eggs, slightly beaten
1 1/2 cups fine breadcrumbs
3 tablespoons butter
1 1/2 tablespoons lite olive oil
lemon wedge (optional)
tartar sauce (optional)

Steps:

If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
Place the pounded breasts in a closed container and pour in the clam nector and garlic.
Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
If not, then turn the chicken 3 or four times during marinating.
Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.

Nutrition Facts : Calories 502, Fat 20, SaturatedFat 7.8, Cholesterol 197.1, Sodium 829.6, Carbohydrate 41.7, Fiber 2.3, Sugar 6, Protein 36.8

TRADITIONAL ABALONE

Traditional Abalone image

A delicious breaded and pan fried abalone with home made cocktail sauce.

Provided by ABALONEDIVER

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

½ pound abalone without shell
1 ½ cups seasoned dry bread crumbs
2 eggs, beaten
2 tablespoons milk
1 cup olive oil for frying
½ cup ketchup
1 tablespoon prepared horseradish
1 teaspoon lime juice
chopped fresh parsley for garnish

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.

Nutrition Facts : Calories 813.5 calories, Carbohydrate 44.4 g, Cholesterol 135.8 mg, Fat 63.2 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 9.7 g, Sodium 1438.4 mg, Sugar 10.3 g

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