Parmegiana
Breaded steak topped with tomato sauce and melted cheese, served with rice and fries.
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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While the name 'Parmegiana' suggests Italian origins, referring to a dish style involving parmesan cheese, the specific combination of breaded steak, tomato sauce, and cheese served with rice and fries is more commonly associated with Brazil and possibly other South American countries. It's likely a fusion dish that evolved from Italian immigrant communities adapting traditional dishes with local ingredients and preferences.
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Parmegiana, particularly in its Brazilian iteration, is a popular comfort food often enjoyed in casual settings like 'botecos' (bars) and family restaurants. It's considered a hearty and satisfying meal.
Family Meal
Parmegiana is frequently prepared at home, passed down through generations with slight variations in the recipe. It's often a dish enjoyed during family gatherings.
Boteco Staple
In Brazil, parmegiana is a common offering in 'botecos', serving as a satisfying and flavorful accompaniment to beer or other beverages.
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The dish is a harmonious blend of savory, tangy, and rich flavors. The crispy breaded steak provides a satisfying textural contrast to the melted cheese and tangy tomato sauce.
The dominant flavor comes from the combination of savory fried steak, seasoned breadcrumbs, rich tomato sauce (often including garlic, onions, and herbs like oregano and basil), and creamy melted cheese, typically mozzarella or provolone. The rice offers a neutral base, while the fries contribute salty, starchy notes.
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Crispy Breading
Ensure the steak is well-coated in breadcrumbs and fry it until golden brown and crispy. Consider double-breading for extra crunch.
Flavorful Sauce
Use a high-quality tomato sauce or make your own from scratch. Season generously with garlic, onions, herbs, and a touch of sugar to balance the acidity.
Melted Cheese
Use a cheese that melts well, such as mozzarella or provolone. Ensure the cheese is evenly distributed over the steak and melted until bubbly and golden brown.
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