Filé à Parmegiana
Breaded steak fillet topped with tomato sauce and melted cheese, served with rice and fries.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Filé à Parmegiana, while having Italian-sounding name, is believed to have originated in São Paulo, Brazil, influenced by Italian immigrants adapting classic Italian dishes to local ingredients and tastes. It's a popular example of 'Italian-Brazilian' cuisine.
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Filé à Parmegiana is a comfort food staple in Brazil, commonly enjoyed in casual restaurants ('botecos') and family gatherings.
Popularity
It is a very popular dish in Brazil, found in most restaurants that serve traditional Brazilian cuisine.
Family Meal
It is often prepared at home for family meals, especially on weekends.
Restaurant Staple
Many 'botecos' (casual Brazilian restaurants/bars) boast their own unique version of Filé à Parmegiana.
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The dish balances savory, rich, and slightly tangy flavors.
The breaded steak provides a crispy texture and savory base, while the tomato sauce adds sweetness and acidity. The melted cheese contributes a creamy, umami richness. The rice offers a neutral counterpoint, and the fries provide a salty, textural contrast.
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Steak Thickness
Use steak fillets that are not too thin, about 1.5-2cm thick, to prevent them from drying out during frying and baking.
Breadcrumb Quality
Use good quality breadcrumbs, preferably homemade or Panko, for a crispier coating.
Tomato Sauce
A rich and flavorful tomato sauce is key. Using canned crushed tomatoes or making your own sauce from fresh tomatoes will significantly improve the dish.
Cheese Selection
Mozzarella is the most common cheese, but provolone or a blend of cheeses can add more flavor. Ensure the cheese melts well.
Frying Temperature
Maintain the oil temperature to medium-high and do not overcrowd the pan to ensure the fillet are evenly golden and not oily.
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