Parmegiana
Breaded steak topped with tomato sauce and melted cheese, typically 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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The breaded steak Parmigiana, while bearing the name 'Parmigiana', is largely an Argentinian creation, influenced by Italian immigration to the country in the late 19th and early 20th centuries. Italian immigrants brought their culinary traditions, including the use of tomato sauce and cheese, which were then adapted and combined with local ingredients and cooking styles.
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The breaded steak Parmigiana is a popular and comforting dish in Argentina, often enjoyed as a family meal or in casual restaurants. It's considered a staple of Argentinian cuisine.
Family Meal Staple
Parmigiana is frequently prepared at home for family dinners, representing a warm and satisfying meal shared among loved ones.
Restaurant Favorite
It's a common offering on menus in Argentinian restaurants, from traditional parrillas to casual eateries.
Variations
While the classic version uses beef steak, variations with chicken (pollo a la parmigiana) are also popular.
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The dish is characterized by a savory combination of crispy fried steak, tangy tomato sauce, and melted cheese. The breading provides a textural contrast and enhances the richness of the dish.
The core flavor profile stems from the crispy, seasoned breaded steak, usually beef. This is then generously smothered in a vibrant tomato sauce, often seasoned with garlic, oregano, and other herbs. The melted cheese, typically mozzarella, adds a creamy and savory element that complements the other flavors. Salt, pepper, and garlic powder are common additions for seasoning the steak, breading, and sauce.
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Tenderizing the Steak
Pounding the steak before breading helps to tenderize it and ensure even cooking.
Breadcrumb Quality
Using high-quality breadcrumbs, preferably homemade or panko, will result in a crispier coating.
Tomato Sauce Flavor
Simmering the tomato sauce for an extended period allows the flavors to meld and deepen. A touch of sugar can balance the acidity.
Cheese Quality
Using good quality mozzarella that melts well is key.
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