Yield: 1 serving per chicken breast
Abalone, long a West coast delicacy has become so rare and expensive few can afford to consume it.
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- boneless chicken breasts
- egg, beaten
- clam juice
Instructions:Pound chicken breasts to 1/4 inch thickness. Place in bowl and cover with clam juice. Let rest in refrigerator for 24 hours.
Remove from refrigerator, dip in flour, in beaten eggs and again in flour. In preheated iron fryng pan, saute on high heat until brown, turn over and brown the other side. Serve with tartar sauce and salad of choice.