Calamari Steaks with Tomato-Wine Sauce

One pound Calamari Steaks, tenderized

1/2 cup Flour

1 Egg, lightly beaten

1 cup Panko Bread Crumbs

Pinch of Cayenne

Salt, Pepper, to taste

3 tablespoons Olive Oil, for frying

Tomato-Wine Sauce

3/4 cup of Wine

2 tablespoons Butter

12 Kalamata Olive, chopped

1 Tomato, chopped

1/2 teaspoon Chili Flakes

1/2 teaspoon Brown Sugar

Salt, Pepper, to taste

3 tablespoons Fresh Cilantro, chopped

In a small skillet, melt the butter.  Add wine, reduce it by half.  Add olives and tomatoes.  Season with chili flakes, sugar, salt,and pepper.  Cook for another 5 minutes.  Finish the sauce with fresh Cilantro.

Preheat a medium size skillet, add the oil.  Season calamari with salt and pepper, on both sides. 

Season egg mixture with cayenne and little salt.

Dredge the calamari steaks in the flour, egg, and then bread crumbs.  Fry calamari for about 4 minutes, flipping once.  Very important not to over cook it.

To serve:  Place the calamari steak on a serving plate and top with the tomato-wine sauce.

Serves 4

*The sauce is very light.  Perfect with the fried Calamari Steaks.