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Abalone Parmigiana
Submitted by:Terry Lee May
Ingredients
- 2 Eggs
- ½ tbsp Kosher salt
- ¼ tbsp fresh ground black pepper
- ¾ c dried breadcrumbs
- 1/3 c grated parmesan cheese
- 6 slices pounded abalone steaks
- 1/3 c olive oil
- 1 12oz can tomato sauce
- 2 tbsp dry red wine
- 1-2 cloves finely chopped garlic
- 1/4c finely chopped Italian flat leaf parsley
- 1 4 ½oz can sliced olives drained
- ¾ lb sliced mozzarella cheese, about 6 slices
Instructions
In a medium sized shallow bowl beat eggs with salt and
pepper until lightly blended. In a separate bowl, mix in
the breadcrumbs and grated parmesan cheese. Dip abalone
slices in the egg mixture, drain briefly, and then dip into
crumbs. Fry the coated steaks in olive oil about 1 minute
on each side. Remove from the pan and arrange in a buttered
or spray released ovenproof 9 x 13 dish.
Mix together the tomato sauce, wine, garlic, parsley and
drained olives. Spoon the tomato sauce mixture over each of
the abalone steaks. Top each steak with a slice of
mozzarella cheese.
Place the prepared pan of steaks under a hot oven broiler
until the cheese lightly browns and the sauce on top
becomes bubbly. Serve immediately.
Comments
A good wine of choice with the ab steaks themselves would
be a crisp white like a Riesling. But with the tomato sauce
and garlic present, just about any medium bodied red wind
would be good too.