Squid Milanese

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 8 large calamari, bodies split open so they are flat (freeze the tentacles for another meal)
• 1 cup dry bread crumbs
• 1/2 teaspoon dried oregano
• 2 tablespoons drained tiny capers in brine
• Juice of 1/2 lemon

1. Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over high heat.
2. Dredge calamari bodies in the bread crumbs and press well so that the crumbs stick.
3. Slip the calamari into the skillet in one flat layer, and sprinkle with the oregano.
4. Let the calamari caramelize on one side, about 1 to 2 minutes, then turn and weight the bodies down with another heavy skillet to keep them from curling.
5. Sear until just cooked through, another 1 to 2 minutes, then remove from skillet.
6. Add the remaining tablespoon of butter, the capers, and lemon juice.
7. If the pan seems dry, add a few tablespoons of water, wine, or stock to deglaze and release the browned bits from the bottom of the pan.
8. Serve the calamari topped with the pan juices.

extravirgin olive oil, unsalted butter, calamari, bread crumbs, oregano, capers, lemon

Taken from www.epicurious.com/recipes/food/views/squid-milanese-385322 (may not work)