Phoney Abalone
Recipe: #2475
November 13, 2011
Categories: Chicken, Sunday Dinner, Marinate, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"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"
Ingredients
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 by Step Method
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
No special items needed.