Abalone Steak Sandwich
1 half pound rustic cut abalone steaks
1 whole egg
1 fresh lemon
1 leaf green leaf lettuce
1 red onion
1 cup panko
1 8 oz. Giovanni's tartar sauce
Beat egg until slightly foamy. Dip abalone steaks in egg then crushed panko bread crumbs. Place the steaks on a tray and allow to rest at room temperature for 10 minutes. This will help the coating adhere to the steaks and promotes even cooking and a crisp texture.
Pre-heat your skillet until almost smoking hot. Pour clarified butter into pre-heated skillet to cover the bottom. Place enough abalone steaks to cover the bottom of the pan. Cook over medium-high heat until browned; about 1 minute each side. Squeeze fresh lemon juice over the steaks before removing from the skillet.