This is my own combination of several different approaches to this quick and easy dinner. Serve with a simple spaghetti with tomato sauce and a green vegetable.
- 2 Calamari steaks
- 3/4 cup Panko or Italian Seasoned bread crumbs
- 1/4 cup grated Parmesan
- 1/8 teaspoon Cayenne
- 1 jumbo or 2 smaller eggs (better yet, use EggBeaters), beaten
- 2 Tablespoons Olive Oil
- 3 Garlic cloves, minced
- 2 teaspoons Lemon Juice
- salt and pepper, to taste
- 2 slices Provolone cheese
- 1 Tablespoon fresh minced Parsley (dried parsley is okay in a pinch)
- lemon slices for garnish
Preparation time 10mins
Cooking time 20mins
Whisk together bread crumbs, Parmesan, and cayenne in a shallow bowl, such as a pie plate.
Beat one egg in a second small bowl.
Dip calamari steaks first into the egg, allowing excess to drip off, and then into the bread crumb mixture. Set aside on waxed paper.
Heat olive oil in a large skillet over medium-high heat, then sauté the minced garlic for about 1 minute. Reduce heat to medium.
Add the calamari steaks to the skillet, sprinkle top with a bit of lemon juice, then salt and pepper to taste, and cook no more than 3 minutes; don't move the steaks while they cook; they should release easily when the bread crumb coating is golden brown. Turn the steaks over, sprinkle with more lemon juice, salt and pepper, then lay a slice of provolone on top of each steak, cover and cook for another 3 minutes.
Sprinkle parsley on top, garnish with lemon slices, and serve immediately.