Lemon Caper Calamari Steaks With Broccolini Recipes

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CALAMARI STEAKS WITH LEMON BUTTER & PARSLEY RECIPE - (3.8/5)



Calamari Steaks with Lemon Butter & Parsley Recipe - (3.8/5) image

Provided by rmulleni

Number Of Ingredients 9

Ingredients
3 calamari steaks ( 125 grms each)
1 egg white prepared with 2 tsp Deb El Just Whites 2 TBS water
1 cup Kikkoman Bread Crumbs, Panko
1 TBS Butter
2 tsp Olive oil
Salt & Pepper to taste
Lemon
Parsley

Steps:

  • Directions Prepare Deb El Egg whites per directions on can. I prefer to prepare Calamari steaks by pounding them on both sides with a tined tenderizer to thin them out which increases the size a little. dip i egg white mixture, then in panko to coat on both sides. heat oil & butter on medium heat, saute in skillet 3 minutes on one side squeeze with lemon wedge, and salt & pepper to taste, turn and cook 3 more minutes, until crispy and golden brown, sprinkle with parsley and serve with fresh lemon...

LEMON CAPER CALAMARI STEAKS WITH BROCCOLINI



Lemon Caper Calamari Steaks with Broccolini image

Categories     Cheese     Citrus     Dairy     Egg     Fish     Garlic     Vegetable     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

1/4 cup olive oil
3 garlic cloves, crushed in a garlic press
1/4 teaspoon dried hot red-pepper flakes
1 lb Broccolini, trimmed
1/3 cup water
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup finely grated Parmigiano-Reggiano
1/4 teaspoon black pepper
1 large egg
1 tablespoon water
4 frozen calamari steaks (1 lb total), thawed
2 tablespoons unsalted butter
1 to 1 1/2 tablespoons fresh lemon juice
1 tablespoon bottled capers in brine, rinsed and drained
Accompaniment: lemon wedges

Steps:

  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, until golden, about 30 seconds. Add Broccolini and cook, turning with tongs, until coated with oil, then add water and salt and cook, covered, stirring occasionally, until crisp-tender, 8 to 10 minutes. Transfer to a platter with tongs and keep warm, loosely covered with foil.
  • Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, stir together flour, cheese, and pepper in a wide shallow bowl, then lightly beat egg with water in another wide shallow bowl. Dredge 1 calamari steak in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in same manner, then sauté coated steaks over moderately high heat, turning over once, until golden, about 1 1/2 minutes total. Transfer to platter with Broccolini and keep warm, loosely covered. Dredge, dip, and sauté remaining 2 steaks in same manner, transferring to platter.
  • Pour off fat from skillet, then add butter, lemon juice (to taste), and capers to skillet and cook over moderate heat just until butter melts, about 45 seconds. Pour lemon caper sauce over calamari steaks and serve immediately.

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