Filé de Tilápia à Milanesa
Filé de Tilápia à Milanesa, acompanhado de arroz, batata frita e salada.
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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Restaurante Degustu's
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The "à Milanesa" style of cooking, referring to breaded and fried dishes, has Italian origins, specifically from Milan. This technique was brought to Brazil through Italian immigration, particularly in the late 19th and early 20th centuries. Brazilians adapted the method to local ingredients, including readily available fish like Tilapia.
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Filé de Tilápia à Milanesa is a common and comforting dish in Brazil, frequently found in casual restaurants, "botecos" (small bars/restaurants), and family meals. It represents a blend of European techniques and Brazilian ingredients and tastes.
Family Meal Staple
This dish is often prepared at home for family lunches or dinners due to its relative ease and universally appealing flavor profile.
Restaurant Staple
It is readily available in many Brazilian restaurants, from simple eateries to more upscale establishments, showcasing its widespread popularity.
Adaptability
The dish is highly adaptable; different types of fish can be substituted for tilapia, and variations in seasoning and breading are common.
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The dish features a balanced combination of savory, crispy, and fresh flavors. The tilapia is mild and slightly sweet, enhanced by the crispy, salty breading. The sides add contrasting textures and tastes.
The Tilapia fillet is typically seasoned with salt, pepper, and sometimes garlic powder or lemon juice. The breading consists of flour, beaten eggs, and breadcrumbs (often panko breadcrumbs are used for extra crispiness). Frying in oil creates a golden-brown, crunchy crust. The rice provides a neutral, starchy base. French fries contribute additional saltiness and fried texture. The salad offers freshness and acidity to balance the richness of the fried fish and potatoes, typically comprising lettuce, tomato, and onion with a vinaigrette dressing.
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Crispy Breading
Use panko breadcrumbs for a significantly crispier texture. You can also toast the breadcrumbs lightly before using them for an enhanced flavor.
Proper Frying Temperature
Ensure the oil is hot enough (around 350°F or 175°C) to prevent the fish from absorbing too much oil and becoming greasy. Test with a small piece of breadcrumb – it should sizzle and brown quickly.
Seasoning
Don't be afraid to experiment with the seasoning. Adding paprika, garlic powder, or dried herbs to the breadcrumbs can add depth of flavor.
Lemon Wedge
Serving the fish with a lemon wedge is essential! The acidity of the lemon cuts through the richness of the fried fish.
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