Unlike fried calamari, cutlets are crispy without deep-frying. You can serve this alone with a squirt of lemon, with a sauce, or over a salad with a lemon dressing (recipe follows).

Serves 4

• 4 squid bodies, cleaned and whole
• 1/3 cup flour
• 2 eggs
• 1 1/2 cups panko breadcrumbs
• 1/3 cup cornmeal
• Salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• Lemon juice, to taste

1. Make a cut along the side seam of the body to create one flat piece (scissors work nicely). Repeat with each body. Rinse well. Score each body by lightly making two knife marks in the cutlet about an inch long. Do not cut through.

2. Put the flour on a plate. Mix eggs together in a bowl. Combine the breadcrumbs and cornmeal and place on another plate.

3. Season each cutlet lightly with salt and pepper on both sides. Dip each cutlet, first into the flour on both sides, then the egg on both sides, and finally into the breadcrumb mixture, pressing to help it adhere to the squid.

4. Heat a large heavy-bottomed skillet such as cast-iron over medium-high heat. Add the butter and oil and then the cutlets. Sauté about 2 minutes on each side, until golden and crispy. Add a squeeze of lemon juice to taste.

Lemon Dressing for Salad

• 3 tablespoons lemon juice
• 1 garlic clove, finely minced
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• Salt and pepper

1. Mix all ingredients together in a jar. Shake well before serving.

This recipe was originally published with the article, The Lure of Squid.