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Beat the steaks with a pointy mallet to both tenderize and thin them a bit.
Lay out three shallow bowls to contain the flour, beaten egg, and breadcrumbs.
Stir the salt and pepper in with the flour and the parmesan in with the breadcrumbs, then dip both sides of the steaks first in the flour, then in the egg, and, finally, in the breadcrumbs.
Heat up the olive oil in a skillet over fairly high heat. The secret to non-rubbery squid in this recipe is hight heat and short cooking time. If you cook it too long, it will be really chewy. So, heat the olive oil, throw in the butter, and as soon as the butter foams, throw in the calamari steaks. Cook them for 3 minutes, splash in the other Tbsp. of olive oil and the rest of the butter, and flip the steaks over and cook them for 2–3 minutes on the second side.
Serve at once, maybe with tartare sauce, fries, and a green salad.