1 lb. Abalone
1 egg, slightly beaten
2 teaspoons cream or whole milk
3/4 cup crumbled and sifted seasoned bread crumbs
2 tablespoons cooking oil
Salt and pepper
Cut the abalone into about 1/3 inch thick steaks across the grain and pound to tenderize, wipe dry the abalone, season with salt and pepper.
In a small bowl, slightly whip together the egg and milk then pour the mixture on a shallow plate. In a second plate spread out the prepared bread crumbs. Dip the abalone into the egg mixture then, coat in the bread crumbs. When the fry pan oil is hot, saute the abalone steaks for about 1-1/2 to 2 minutes on each side.
Do not overcook as abalone meat will toughen quickly.
In California abalone can be found on pizza, or in steak form dusted with cracker meal and flour.