Calamari Steaks Parmigiano

Rating: 3.38 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

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

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
421 calories; protein 20.7g; carbohydrates 31.2g; fat 23.6g; cholesterol 120.3mg; sodium 1056mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Night Owl
Rating: 4 stars
07/14/2008
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 soggy. 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... Read More
Helpful
(62)

Most helpful critical review

CW
Rating: 2 stars
06/04/2013
Love Calamari strips but not a fan of the steaks Read More
Helpful
(2)
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Night Owl
Rating: 4 stars
07/14/2008
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 soggy. 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... Read More
Helpful
(62)
care9696
Rating: 5 stars
04/26/2008
If you like calamari you'll like this recipe. Easy and tasty! Read More
Helpful
(13)
DRMaddock
Rating: 4 stars
07/13/2009
It was good but needed a bit of zing. I threw some lemon and a bit of garlic into the pan but that wasn't enough. I still liked it though. Will try it again. Read More
Helpful
(5)
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CW
Rating: 2 stars
06/03/2013
Love Calamari strips but not a fan of the steaks Read More
Helpful
(2)
Pima
Rating: 1 stars
01/05/2010
tooooo heavy..will not try it again i would give it less then half a star Read More
Helpful
(1)
PaigeCentral
Rating: 2 stars
11/24/2009
I'm only giving 2 stars because I may have done something wrong. I don't know what but maybe it was me. The breading just dissipated into the oil. It was a mess. Good thing calamari steaks are so cheap. This was so ugly it never even made it to the table. Read More
Helpful
(1)
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JCC
Rating: 5 stars
11/14/2017
I used a beaten egg instead of the milk to dip it in; and panko instead of bread crumbs making the crust much crispier. I thought it turned out great and will definitely make it again. Read More
Helpful
(1)
Deana Connelly
Rating: 4 stars
04/24/2012
I used this recipe but made pork cutlets instead of calamari. They turned out great. The flavor was good and I followed one of the suggestions of placing the pork on top of the sauce instead of mixing them together so that the breading wouldn't get soggy. Will definitely make again. Read More
Helpful
(1)
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