Savor the ocean’s treasures in a symphony of taste with our Abalone Schnitzels, complemented by a zesty Fresh Asian Slaw and golden Shoestring Fries.
- 1 x 425 gm can of Three Friends natural farmed abalone, each halved into 2 thin medallion fillets
- 160g fresh breadcrumbs, (can use gf)
- 1/3 cup (40g) finely grated parmesan,
- or dairy free alternative
- Finely grated zest of 1 lemon,
- plus wedges to serve
- 1/4 cup finely chopped flat-leaf
- parsley leaves
- 1 egg, lightly
- beaten1/2 cup (125ml) milk, or dairy free alternative such as coconut
- Plain flour, to dust (can use gluten free)
- Olive oil, to shallow fry
- OPTIONAL – Sweet Potato or Potato Shoestring Fries can be bought frozen and simply oven baked. Or peel and cut one or two fresh sweet potatoes, or potatoes into shoestring strips, toss in quality olive oil, sprinkle with salt & pepper and bake in a hot oven until crispy and golden.
- 1/4 savoy cabbage, finely shredded (a mandoline is ideal)
- 1 carrot, finely shredded (a mandoline is ideal)
- 1/2 red onion, thinly sliced
- 235g whole-egg mayonnaise (or enough to bind mixture lightly)
- 1/2 bunch flat-leaf parsley, leaves picked
- 1/4 cup (35g) currants
- For the abalone schnitzels, using a sharp knife gently halve each abalone to make medallion fillets (2 fillets per abalone)
- Mix the breadcrumbs with the parmesan, lemon zest and parsley, then season with freshly ground black pepper. In another bowl, whisk together the egg and milk. Dust the Abalone medallions with flour, then dip each one into the egg wash and coat in the breadcrumb mixture. Lay onto a flat plate and chill for 30 minutes to set.
- Meanwhile, for the coleslaw, mix the cabbage, carrot and red onion in a bowl with enough mayonnaise to bind. Set aside at room temperature for 20-30 minutes to soften.
- Heat 2cm oil in a frypan over medium heat and, in batches, cook the abalone for 30 seconds on each side until golden and warm through (abalone are already cooked). Drain the schnitzels on paper towel and keep warm.
- Toss the coleslaw with the parsley and currants, then pile onto plates with the Abalone schnitzels and shoestring fries.
Recipe Photograph: Chef Michael Brine, A Touch Of Salt, Townsville. QLD
Recipe Adaptation: Matt Preston’s Homestyle Chicken Schnitzel. Delicious Magazine.