Double Breaded Abalone Steaks
Indulge in the crispy perfection of Double Breaded Abalone Steaks, a luxurious seafood dish that marries tender abalone with a golden, Parmesan-enhanced crust. This recipe features a double-layer breading technique, ensuring each steak boasts an irresistibly crunchy exterior while maintaining a delicate, juicy center. Seasoned with garlic, black pepper, and a touch of Parmesan cheese, these shallow-fried treats are bursting with rich, savory flavor. Served hot with a squeeze of zesty lemon and a sprinkle of fresh parsley, these abalone steaks make an elegant main course that pairs beautifully with a crisp salad or steamed vegetables. Perfect for seafood lovers looking for a gourmet touch, this recipe is quick to prepare and delivers restaurant-quality results right in your kitchen. Optimize your next dinner party or special meal with this standout dish!
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Recipe Information
Ingredients
- 6 pieces Abalone steaks
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 3 large Eggs
- 2 tablespoons Whole milk
- 2 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese
- 1 cup Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Begin by preparing the abalone steaks: if they are not pre-tenderized, gently pound them with a meat mallet until they are about 1/4-inch thick.
In a shallow bowl, mix the flour, salt, ground black pepper, and garlic powder.
In a second shallow bowl, whisk together the eggs and milk until smooth.
In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Coat each abalone steak in the seasoned flour mixture, ensuring all sides are evenly coated. Shake off any excess flour.
Dip the floured abalone steak into the egg mixture, allowing any excess liquid to drip off.
Press the steak into the breadcrumb mixture, coating it thoroughly. For a double breading, repeat the egg and breadcrumb steps for an extra crispy layer.
Heat the vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to create about a 1/4-inch layer in the pan for shallow frying.
Once the oil is hot (around 350°F or shimmering but not smoking), carefully place the breaded abalone steaks into the skillet in a single layer. Avoid overcrowding the pan.
Fry each steak for 2-3 minutes per side, or until golden brown and crispy. Remove the steaks and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process until all the abalone steaks are cooked.
Serve hot with lemon wedges on the side and garnish with freshly chopped parsley. Pair with a crisp salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 5529 mg | 240% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.2 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 750 mg | 58% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
