Filé à Parmegiana
Breaded steak topped with tomato sauce and melted cheese, usually served with rice and french fries or mashed potatoes.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Filé à Parmegiana is believed to be an adaptation of Italian immigrant cuisine in Brazil, combining elements of Milanese cutlets (breaded meat) with Neapolitan tomato sauce and cheese.
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Filé à Parmegiana is a very popular and comforting dish in Brazil, often served in restaurants and homes alike. It's considered a satisfying and relatively inexpensive meal.
Family Meal
It's often considered a good dish for families because it appeals to many palates and is easy to portion.
Restaurant Staple
Found on the menus of countless Brazilian restaurants, from casual eateries to more upscale establishments.
Side Dish Tradition
The traditional pairing with rice and french fries showcases a Brazilian preference for starchy sides.
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The dish features a savory combination of fried, breaded beef, tangy tomato sauce, and melted, creamy cheese.
The primary flavors are the rich, umami taste of the beef, the bright acidity of the tomato sauce (often seasoned with garlic, onions, and herbs), and the creamy, salty taste of the melted mozzarella or Parmesan cheese. The breading adds a textural element, providing a crispy contrast to the tender beef and soft cheese.
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Meat Tenderness
Tenderizing the steak before breading helps ensure a juicy and easy-to-eat final product. Use a meat mallet or score the steak lightly.
Breadcrumb Quality
Using fresh breadcrumbs creates a lighter and crispier coating than pre-packaged options.
Cheese Choice
While mozzarella is traditional, consider using a blend of mozzarella and provolone for added flavor and melt.
Homemade Sauce
Making your own tomato sauce from fresh tomatoes will significantly enhance the dish's flavor profile. Add a touch of sugar to balance the acidity.
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