Using a large meat tenderizer, beat the abalone steaks on each side until the steaks almost fall apart.
Crack eggs into a bowl (I like to use a flat dish with raised sides because it makes it easier to coat the abalone in the egg) and mix eggs until yellow.
Pour bread crumbs into a bowl.
Add olive oil to the pan so that it barely covers the bottom of the pan. Set stove temp. to Med/High. Melt about a tablespoon of butter in the pan with the olive oil.
Coat each abalone steak first with egg, then with bread crumbs. Place abalone in pan with the oil. The abalone should sizzle a little when it touches the pan.
Cook on each side for only about 45 seconds. The bread crumbs should turn a golden color. DO NOT OVER COOK!!! Change oil in pan often when making large amounts.
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