Phony Abalone recipe

From Marianna vE

2 to 4 chicken breasts, skinless and boneless
1 (12 ounce) bottle clam juice
1 or 2 cloves garlic, peeled and sliced
Juice of 1 lemon*
About 1/2 cup butter and/or oil
Parsley
Lemon wedges

Optional:
Flour as needed
1 large egg
2 tablespoons milk or water
1/2 cup fine seasoned bread crumbs

Split each breast in half lengthwise. Pound thin between pieces of wax paper. In a non-aluminum shallow dish (I think a plastic bag is better) combine juices and garlic. Add chicken, turn once, cover and refrigerate for 36 hours. Turn once or twice.

Pat slices dry. Cover bottom of skillet with 1/4 inch melted butter, oil or combination. When foaming, saut� on medium high heat for 45-55 seconds per side, turning once.

Optional: lightly dredge chicken in flour. Dip in mixture of egg and liquid. Roll in crumbs. Saut� as above.

Garnish with fresh minced parsley and lemon wedges.

Found in "County Fare", San Mateo County Historical Society Assn. Auxiliary Cookbook, 1982; and "Save Money Buying Meat, Poultry and Fish" by Reggie the Butcher, Presidio Press 1981 which did not include lemon juice.*