Phony Abalone! Recipe
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2 boneless chicken breasts
1 8-oz. bottle clam juice
1 clove fresh garlic (or more, if you love garlic)
1 egg, beaten
3/4 cup each flour, plain bread crumbs
Instructions
1 8-oz. bottle clam juice
1 clove fresh garlic (or more, if you love garlic)
1 egg, beaten
3/4 cup each flour, plain bread crumbs
Slice chicken into steaks, place beneath wax paper and pound thin. Combine chicken and clam juice, add fresh garlic to taste, cover, and refrigetrate for 36 hours. Drain chicken, dip in flour/bread crumb mixture, and fry quickly. Serve with lemon wedges, a sprig of parsley, and tartar sauce, if desired. Save the clam juice for homemade clam chowder using diced potatoes, celery, salt and pepper, and a can of baby clams. Add milk or fresh tomatoes and water.
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