Squid Italiano Recipe




 Squid2 Pound (Fresh Or Frozen)
 Egg1 , beaten
 Milk1⁄4 Cup (4 tbs)
 Dry bread crumbs1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 All purpose flour1⁄3 Cup (5.33 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Tomato sauce1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1794 Calories from Fat 607

% Daily Value*

Total Fat 69 g105.4%

Saturated Fat 35.5 g177.4%

Trans Fat 0 g

Cholesterol 2451.9 mg

Sodium 1871.2 mg78%

Total Carbohydrates 120 g40%

Dietary Fiber 7 g28.1%

Sugars 19.2 g

Protein 164 g328.1%

Vitamin A 65.7% Vitamin C 123.5%

Calcium 52.6% Iron 74%

*Based on a 2000 Calorie diet


Thaw squid, if frozen.
Pull fin and outer part of tail away from head and tentacles.
Cut off tentacles just above eyes; remove hard cartilage from tentacles.
Discard entrails and eye section.
Skin and clean body cavity, removing transparent pen.
Slice body into 1/2inch rings.
Rinse well; pat dry.
Combine egg and milk.
Combine crumbs, salt, and pepper.
Coat squid with flour.
Dip squid into egg mixture; coat with crumb mixture.
In skillet heat butter or margarine.
Add squid, half at a time; cook about 2 minutes on each side or till done.
Serve with Tomato Sauce.