Phoney Abalone

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is a recipe that I have been asked to make over and over again. Abalone, if you can get it, is considered a delicacy and very expensive. The chicken has a lovely mild flavor that people rave over. The recipe is from the cookbook The Garlic Lovers Cookbook. This recipe was entered at one of the annual Gilroy Garlic Festivals Cookouts. The prep time does not include the 48 hour marinating time"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (538.8 g)
  • Calories 637.8
  • Total Fat - 27.3 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 277.4 mg
  • Sodium - 1053.4 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 6.6 g
  • Sugars - 7.3 g
  • Protein - 66 g
  • Calcium - 191 mg
  • Iron - 5.6 mg
  • Vitamin C - 114.3 mg
  • Thiamin - 0.3 mg

Step 1

Pound the breast thin. If they are very large cut them in half.

Step 2

Place the pounded breasts into large zip lock bag, add clam nectar and garlic. Store in the fridge for 48 hours. Flip the bag every time you go to the fridge

Step 3

Drain the breasts well, dip in beated eggs then in the crumbs

Step 4

Lightly fry in the oil/butter. They only take minutes

Step 5

Serve with a wedge of lemon and tartar sauce Enjoy

Tips & Variations


No special items needed.

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