Ingredients

2 Calamari Steaks

Progresso Garlic & Herb Bread Crumbs

4 eggs

1/3 cup white wine ( Pinot Grigio )

1 ounce of sliced almonds ( 1oz == 1/4 cup )

1 tablespoon butter

1 lemon

olive oil

salt & pepper

Preparation

Add enough olive oil to a medium sized frying pan to thinly cover the surface ( a few tablespoons ). Set to a medium heat.

Wash calamari steaks under water and pat dry.

Wisk egg in a bowl and dip the steaks in the egg wash.

Cover the steaks with the Progresso Bread crumbs.

Add one steak at a time to the pan and cook until golden brown ( about 3 minutes per side ). Set aside on plate when done. Repeat.

If serving as an appetizer, cut the steaks into bite size pieces.

Lemon, wine, butter sauce:

In the same pan, add the almonds and toast them for about 1 minute.

Add butter. When the butter has melted and begins to bubble add the wine. Add the juice from 1/3 of a lemon. Add salt and pepper to taste.

Let the sauce simmer for about a minute. It should reduce by about 1/2.

Pour sauce over calamari.