Anonymous 2-7-2005

/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

4 live, abalone, 4 to 5 ounces each, shucked, cleaned, cut horizontally into 1/8 inch thick slices

1/2 cup vegetable oil

1 tablespoon butter

lemon wedges, as needed

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 slices on paper

toweling. Serve immediately with lemon wedges.