Filé à Parmegiana
Filet covered with parmegiana.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Cantinetta Gastronomia
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Filé à Parmegiana, while inspired by Italian cuisine, is a distinctly Brazilian creation. It's believed to have originated in São Paulo in the mid-20th century, likely adapted from Italian-American dishes like chicken parmesan. The dish capitalized on the availability of beef and combined it with Italian-influenced flavors to create a popular and comforting meal.
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Filé à Parmegiana is a ubiquitous dish in Brazil, found in restaurants, lanchonetes (snack bars), and even as a popular option for delivery. It is considered a comfort food and is often enjoyed as a shared plate.
Popularity in Restaurants
It is a very common main course on restaurant menus throughout Brazil, offered in different sizes and variations.
Family Meal
Often prepared at home for family meals, particularly on weekends.
A Shared Dish
Due to its generous portion size, Filé à Parmegiana is often served as a shared dish, promoting a sense of community and togetherness.
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Filé à Parmegiana offers a rich and savory flavor profile, combining the tenderness of beef with the tanginess of tomato sauce and the richness of cheese.
The dish features a tender beef steak (usually sirloin or filet mignon) that is breaded and fried to a golden crisp. It's then topped with a generous amount of tomato sauce, often homemade or using high-quality canned tomatoes, and covered with mozzarella cheese. The dish is finished with a sprinkling of grated Parmesan cheese and baked until the cheese is melted and bubbly. The flavors are balanced by the savoriness of the beef, the acidity of the tomato sauce, and the creamy, salty notes of the cheeses.
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Meat Selection
Use a tender cut of beef, like filet mignon or sirloin, and pound it thinly for even cooking and maximum tenderness.
Breadcrumb Coating
Use a mixture of breadcrumbs and Parmesan cheese for the coating to add extra flavor and crispiness.
Tomato Sauce Quality
Use high-quality canned tomatoes or make your own tomato sauce for the best flavor.
Cheese Choice
Use a good quality mozzarella cheese that melts well and adds a creamy texture. Grated Parmesan is essential to achieving the signature Parmegiana flavor.
Preventing Soggy Breading
Make sure the sauce isn't too watery, as it will sog the breading. Spread the sauce evenly over the fried filet.
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