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Abalone

abalone steaks (cut into 1/4 inch slices)
2 cups Italian bread crumbs
3 eggs
olive oil
butter

Using a large meat tenderizer, beat the abalone steaks on each side
until the steacks almost fall apart.

Crack eggs into a bowl (I like to use a flat dish with raised sides
because it makes it easier to coat the abalone in the egg) and mix
eggs until yellow.

Pour bread crumbs into a bowl.

Add olive oil to the pan so that it barely covers the bottom of
the pan. Set stove temp. to Med/High. Melt about a tablespoon of
butter in the pan with the olive oil.

Coat each abalone steak first with egg, then with bread crumbs.
Place abalone in pan with the oil. The abalone should sizzle a
little when it touches the pan.

Cook on each side for only about 45 seconds. The bread crumbs
should turn a golden color. DO NOT OVER COOK!!! Change oil in
pan often when making large amounts.

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