Phoney Abalone

Name: Phoney Abalone
Ingredients: 4 boneless skinless chicken breast halves; 1 (14 ounce) can clam juice; 6 cloves garlic, chopped; 2 eggs, slightly beaten; 1 1/2 cups fine breadcrumbs; 3 tablespoons butter; 1 1/2 tablespoons lite olive oil; lemon wedge (optional); tartar sauce (optional)

9 ingredients

5 steps

Ingredients

4 boneless skinless chicken breast halves
1 (14 ounce) can clam juice
6 cloves garlic, chopped
2 eggs, slightly beaten
1 1/2 cups fine breadcrumbs
3 tablespoons butter
1 1/2 tablespoons lite olive oil
lemon wedge (optional)
tartar sauce (optional)

Directions

1

If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
2

Place the pounded breasts in a closed container and pour in the clam nector and garlic.
3

Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
4

If not, then turn the chicken 3 or four times during marinating.
5

Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.