Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Squid, cleaned and filleted |
| 2 cups | Breadcrumbs |
| 1 cup | Milk |
| 1 each | Egg |
| ½ pounds | Provolone cheese, thinly sliced |
| 2 ounces | Parmesan cheese, grated |
| \N \N | Salt and pepper to taste |
| \N \N | Preheat oven to 400 degrees. |
Mix breadcrumbs and grated parmesan together. Beat the egg. Add it to milk in a medium sized bowl. Coat each piece of squid with the egg-milk mixture. Immediately cover it with breadcrumbs. In a baking dish, alternately layer squid and slices of provolone cheese. The top layer should be cheese. Sprinkle with salt and pepper. Bake until breadcrumbs brown, about 20 minutes. Serve with a dry white wine.
SOURCE:*The International Squid Cookbook, by Isaac Cronin, ISBN0-915572-61-3 POSTED BY: Jim Bodle 12/93, 10/94 Submitted By JIM BODLE On 10-28-94