INGREDIENTS

• 2 calamari steaks
• 1 cup flour
• 1 egg
• ½ cup bread crumbs
• ½ cup panko bread crumbs
• 2 tspn. Emeril’s Original Essence
• Salt & pepper; to taste
• 1 Tbs. olive oil
• 4 Tbs. butter
• Juice of ½ lemon
• ½ cup white wine
  (or chicken stock)
• 2 Tbs. capers; rinsed & drained
• Italian parsley; chopped

INSTRUCTIONS

Rinse the calamari steaks in cold water and pat dry. Season both sides with salt and pepper. Prepare a breading station with flour in the first bowl, whisked egg in the second, and a mixture of bread crumbs and panko in the third. Season the flour and bread crumbs with about 1 tspn. each of Emeril’s Original Essence. Heat olive oil and 2 Tbs. of the butter in a large nonstick skillet on medium high heat. Dredge the calamari steaks in the flour, egg, and then bread crumbs, and add to the skillet.

Brown well on each side, about 2 minutes per side. Transfer calamari to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add white wine (or chicken stock), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits and reduce slightly. Whisk in the remaining 2 Tbs. of butter. Serve calamari with the sauce spooned over the top and sprinkled with parsley.