- 4 calamari tubes
- 3/4 cup Italian seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 1/2 cups spaghetti sauce
- 4 slices provolone cheese
- 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.
- 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.
- 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.