Calamari Steaks Parmigiano Recipe -
Calamari Steaks Parmigiano Recipe
  • READY IN 20 mins

Calamari Steaks Parmigiano

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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. . .

Most Helpful Critical Review
Jun 03, 2013

Love Calamari strips but not a fan of the steaks,

Apr 26, 2008

If you like calamari, you'll like this recipe. Easy and tasty!

Jul 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.

Apr 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.

Jan 05, 2010

tooooo heavy ..will not try it again i would give it less then half a star

Nov 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.


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 1056 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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