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Abalone Saltimbocca

(That's Italian for "Jump Into the Mouth")

Abalone Saltimbocca is a bit involved because you'll probably have to prepare your own abalone "out there". They must be cleaned, sliced very thin, and pounded for quite a while or they won't be tender.
Ingredients Preparation
  • 6 thin slices of ham
  • 6 slices of swiss cheese
  • 12 abalone steaks, pounded
  • 1/2 Parmesan cheese, grated
  • 1/4 cup flour
  • And, plenty of flour for coating
  • 1/2 tsp sage
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs beaten with 2 tbsp milk
  • 2 Tbsp oil
  • 2 Tbsp butter
  • 1 can Cream of Chicken Soup
  • 3/4 cup white wine
 Make the ham & cheese slices about 1/4" smaller than the abalone. Make into sandwiches and secure with toothpicks. Mix Parmesan cheese, flour, sage, salt, and pepper. Dip the sandwiches in the plain flour, then in the egg mixture, then in the Parmesan mixture. Press the coating into the abalone to be sure it sticks. Refrigerate at least 1 hour. Preheat oven to 300°. Heat the oil in a skillet and lightly brown the sandwiches on all sides. Transfer them to a shallow casserole dish in a single layer and pour on the sauce made by mixing the cream of chicken soup and wine. Heat in the oven for 15 minutes. (Note, you can use a crock pot, but it takes 2 hours.)
Credit: This recipe was found on the "Part of The Underway Gourmet by Suzy O'Keefe" web page.