Double Breaded Abalone Steaks - cooking recipe

Ingredients

1 lb abalone steak
1/4 cup flour
3 eggs
1 dash dry sherry
3 cups Ritz crackers
1 teaspoon fresh ground black pepper
1 dash white pepper
1/2 cup olive oil

Preparation

Place Ritz Crackers (I use two sleeves of Ritz), black and white pepper into ziplock bag.
Smash crackers into a powder and place into shallow bowl.
Place flour in seperate shallow bowl.
Blend eggs and sherry in put into a 3rd shallow bowl.
Slice abalone into thin 1/4 inch steaks.
Place sliced abalone steaks on hard surface covered with Saran Wrap.
Tenderize both sides of steaks by pounding with meat hammer.
Coat both sides of one abalone steak with flour.
Dip the floured abalone steak in egg mixture.
Coat the egg dipped abalone steak with cracker crumbs.
Place double coated steak onto cookie sheet lined with wax paper.
Chill the breaded steaks for 1-2 hours (this keeps the breading from falling off when cooking).
Heat olive oil in pan on medium high heat until hot.
Add abalone steaks to the hot oil and cook on one side approximately 30-45 seconds.
Turn abalone steaks gently.
Cook for another 30 45 seconds.
Remove abalone steaks onto plate and layered with 4 or 5 paper towels to help absorb excess oil.
Serve hot and enjoy.