Recipe

Phony Abalone Recipe

	Sunniedae / All my dishes 1 year, 3 months ago This is a tasty treat my Grandma use to make for me. Prep:214m Cook:20m Servings:2	Sunniedae
	chicken fried clam juice

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Ingredients

2 boneless skinless chicken breast halves

1 7 oz or 10 oz can or bottled clam juice or nectar

2 garlic cloves crushed with a knife and split lengthwise

2 eggs beaten

1 cup seasoned bread crumbs, crushed saltine crackers (my grandma’s preferred way), or all purpose flour

½ cup butter or vegetable oil, or mixture of both

1 lemon cut into wedges

Tarter sauce and/or

Ketch-Horse Sauce (mix Ketchup (4-5 tbsp) with horseradish (1-2 tbsp), add a little s&p, garlic power, and a couple drops of Worcestershire sauce.)

Directions

Place chicken breasts between layers of wax paper or plastic wrap and pound with a meat mallet until about ¼ inch thick.

Place chicken breasts, garlic, and clam juice in a plastic zip lock bag and refrigerate 8-24 hours, flipping bag every so often.

Next day drain off marinade.

Dip chicken in egg, then in crumbs, (if using flour dip in egg, then in flour, in egg again, then in flour again).

Heat butter and/or oil in cast iron skillet over medium high heat until hot, place chicken in and sauté breasts until lightly browned, no longer pink, and cooked through all the way.

Serve with lemon wedges (for juice), tarter sauce, and Ketch-Horse sauce.

Goes great with Cole slaw and biscuits.

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