Abalone Parmigiana
Contributed by Liz Ziccone.
Ingredients
- 2 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. dry bread crumbs
- 1/3 c. Parmigiana cheese
- 6 slices abalone
- 1/3 c. olive oil
- 1 can tomato sauce
- 2 Tbsp. dry red wine
- 1 – 4 1/2 oz. can sliced olives
- 1 – 6 oz. sliced Mozzarella cheese
Method
- Beat eggs with salt and pepper. Mix bread crumbs and cheese.
- Dip abalone slices in egg — drain then put in crumbs.
- Fry steaks in olive oil about 1 minute on each side.
- Arrange in 9x13 greased baking dish.
- Mix tomato sauce, wine and olives and spoon over each piece of abalone.
- Arrange 1/2 slice of cheese over each piece of abalone.
- Then place under broiler until cheese melts.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.