Calamari Steaks Parmigiano6 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“This recipe is almost like Chicken Parmigiano, but it uses calamari steaks, and is much quicker and easier to make. It is not baked, and the uniform texture of the steaks allows the breading to adhere nicely. Serve over your favorite pasta with extra sauce, if desired.” - by DEIRDREJAYNE
Original recipe yields 4 servings
- Slice the calamari tubes open so they can lay flat. Rinse and pat dry; set aside. Mix the bread crumbs and Parmesan cheese together in a pie tin or on a plate. Pour the milk into a separate dish. Dip the calamari steaks in milk, then press into the bread crumb mixture to coat.
- Heat the olive oil in a large skillet over medium-high heat until hot. Quickly add the steaks and cook until golden brown on each side, about 3 minutes per side. They should be golden brown but be careful not to over cook or they will be tough.
- Reduce heat to low and add garlic and then spaghetti sauce to the pan. Top each steak with a slice of provolone cheese. Cover with a lid just until the cheese has melted, about 2 minutes.
Amount Per Serving (4 total)
- 421 cal
- 23.6 g
- 31.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I'm a big calamari guy, and this was pretty good. First off, DO NOT mix the steaks in with the sauce!!! I know I am not alone in this but I hate the breading I worked so hard to get perfect going sog..." See moregy. Lay down your preferred pasta, top with the sauce, then lay the squid on top. . . I'd watch for the steaks curling up on you when they cook, because it makes it harder not burn some parts and cook others when they refuse to lay flat. Next time I think I will cut my steaks in 1" strips (They're not as small as calamari but not as big as steaks) As Goldy Locks would say "just right". . . I stuck to the recipe pretty good, but some additions I would reccomend are adding a few dashes of lemon juice to your basting milk and some cayenne to your breading (tang + zip = perfect for seafood). And then depending on what sauce you choose, I always like to sautee up some garlic and onion with a few spices before adding the sauce and letting it simmer. . . Try this recipe out. . . It's different, but its nice. . ."
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