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Abalone Saltimbocca


  • 6 slices of Swiss Cheese
  • 6 Thin slices of Ham
  • 12 Abalone Steaks
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Flour
  • ½ tsp Sage
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 2 Eggs, beaten with 2 tbsp milk
  • 2 tbsp Butter
  • 2 tbsp oil
  • 1 can Cream of Chicken soup
  • ¾ cup White Wine


Make the ham & cheese slices about 1/4″ smaller than the abalone. Make into sandwiches and secure with toothpicks. Mix Parmesan cheese, flour, sage, salt, and pepper. Dip the sandwiches in the plain flour, then in the egg mixture, then in the Parmesan mixture. Press the coating into the abalone to be sure it sticks. Refrigerate at least 1 hour. Preheat oven to 300 . Heat the oil. In a skillet and lightly brown the sandwiches on all sides. Transfer them to a shallow casserole dish in a single layer and pour on the sauce made by mixing the cream of chicken soup and wine. Heat in the oven for 15 minutes. (Note, you can use a crock pot, but it takes 2 hours.)

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