The abalone got trimmed of dark bits (which were saved for chowder).
The remaining muscle is surprisingly hard and dense.
We cut them into 3/8 inch thick slices and whacked them with a meat tenderizer until they were sort of loose and floppy.
The cutlets were dredged in egg, breadcrumbs and then fried, like a Wienerschnitzel of the sea. It was an extremely delicious and special treat, like the sweetest scallop I've ever tasted, combined with the satisfyingly firm (though not chewy) texture of pork or veal.
While visiting family in NJ last weekend, this can (which sells on Amazon for $119.50!) turned up. I think it's going to be saved for the holidays.