1 tablespoons olive oil
1 cup all-purpose flour
½ cup breadcrumbs
½ cup Panko breadcrumbs
¼ cup finely grated parmesan cheese
½ cup Bogle white wine or low-sodium chicken stock
4 whole calamari steaks, 1 pound total
4 tablespoons unsalted butter
1 ¼ tablespoons fresh lemon juice
2 tablespoons capers, rinsed & drained
Italian parsley, chopped
Salt & Pepper
- Rinse calamari steaks in cold water and pat dry. Season both sides of steaks with salt and pepper.
- Prepare a breading station with flour in the first bowl, whisked egg in the second, and a mixture of breadcrumbs and Panko in the third.
- Heat olive oil and two tablespoons of butter in a large skillet on medium high heat. Dredge the calamari steaks in the flour, egg, and then breadcrumbs, and add to the prepared pan. Brown each side for two minutes. Transfer calamari to a plate and cover to keep warm while you prepare the sauce.
- Add white wine (or chicken stock), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits and reduce slightly. Whisk in the remaining two tablespoons of butter. Serve calamari with sauce spooned over the top and sprinkle with parsley.