Lemon Caper Calamari Steaks With Broccolini Recipes
CALAMARI STEAKS WITH LEMON BUTTER & PARSLEY RECIPE - (3.8/5)
Provided by rmulleni
Number Of Ingredients 9
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
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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- Heat the oil in a large skillet over moderately high heat until hot but not smoking. While the oil heats, stir together the cheese, flour and pepper in a wide shallow bowl, then lightly beat the egg with water in another wide shallow bowl.
- Dredge 1 calamari steak into the flour mixture, shaking off the excess, then dip in the egg mixture, letting the excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in the same manner, then sauté the coated steaks over moderately high heat, turning over once, until golden, about 1½ minutes total. Transfer to a platter and keep warm, loosely covered. Dredge, dip and sauté the remaining 2 steaks in the same manner, transferring to a platter.
- Pour off the fat from the skillet, then add butter, lemon juice (to taste), and capers to the skillet and cook over moderate heat just until the butter melts, about 45 seconds. Pour the lemon caper sauce over the calamari steaks and serve immediately.
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