Parmegiana
Breaded steak topped with tomato sauce and melted cheese, usually served with rice and 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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The Parmegiana, particularly the 'Filé à Parmegiana', as described (breaded steak topped with tomato sauce and melted cheese), is a Brazilian adaptation of Italian cuisine. Italian immigrants heavily influenced Brazilian gastronomy, particularly in São Paulo. The dish is a fusion of Italian techniques, specifically breading and frying cutlets, with a hearty tomato sauce and cheese topping that appealed to Brazilian palates. The exact origins and individual responsible are unknown, but it emerged in the early to mid 20th century, likely in Italian-Brazilian restaurants.
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Parmegiana holds a significant place in Brazilian cuisine, often considered a comfort food and a staple in many restaurants, especially those specializing in 'pratos feitos' (ready-made dishes). It's a dish enjoyed by families and friends, often associated with casual gatherings and celebratory meals.
Popularity in 'Pratos Feitos'
Parmegiana is a common option in 'pratos feitos', affordable set meals served at many Brazilian restaurants and 'botecos' (bars). This makes it accessible to a wide range of people.
Family Gatherings
It's often served at family lunches and dinners, being a crowd-pleasing dish that is relatively easy to prepare in large quantities.
Regional Variations
While the core components remain the same, some regional variations exist, such as different types of cheese used or the addition of other ingredients to the tomato sauce.
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Parmegiana offers a delightful combination of savory, cheesy, and slightly acidic flavors, with textures ranging from crispy to creamy.
The dominant flavors come from the breaded and fried beefsteak (usually tenderloin or top sirloin), the rich tomato sauce seasoned with herbs like oregano and garlic, and the melted mozzarella cheese. The breading provides a satisfying crunch, while the steak is tender and juicy. The tomato sauce adds acidity and depth, balancing the richness of the cheese and meat. The cheese contributes a creamy, melted texture and a savory, umami flavor.
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Meat Selection
Use a tender cut of beef, such as tenderloin (filé mignon) or top sirloin (contrafilé), for the best results. Pound the steak to an even thickness for consistent cooking.
Tomato Sauce Quality
Use high-quality canned tomatoes or, ideally, make your own tomato sauce from scratch for a richer and more flavorful result. Season generously with garlic, oregano, basil, and salt.
Breadcrumb Technique
Use fine breadcrumbs for a crispy crust. Consider adding grated Parmesan cheese to the breadcrumb mixture for extra flavor.
Cheese Choice
Mozzarella is the most common cheese, but you can experiment with other melting cheeses like provolone or a blend of mozzarella and Parmesan for a more complex flavor profile.
Frying Technique
Fry the breaded steak in hot oil until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
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