Filé de Frango à Parmegiana
Breaded chicken fillet, topped with tomato sauce and melted cheese, usually served with rice and fries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Filé de Frango à Parmegiana is a Brazilian adaptation of Italian-American cuisine. The dish's origins lie in the Melanzane alla Parmigiana (eggplant parmesan) from Italy. Italian immigrants brought this dish to the Americas, where it was adapted using readily available and popular proteins like chicken. The 'à Parmegiana' style denotes the use of tomato sauce and parmesan cheese, but the direct link to Parma, Italy, is tenuous.
Filé de Frango à Parmegiana is a widely popular and accessible dish in Brazil, often found in casual restaurants, 'botecos' (bars), and family meals.
Popular Choice
It is a common and beloved dish, often considered a comfort food.
Restaurant Staple
Most Brazilian restaurants offer Filé de Frango à Parmegiana on their menu, showcasing its widespread appeal.
Family Meal
It's frequently prepared at home for family meals due to its relative ease and satisfying nature.
The dish combines savory, tangy, and cheesy elements for a comforting and satisfying experience.
The breaded chicken offers a crispy and savory base, contrasting with the rich, tangy tomato sauce. The melted cheese provides a creamy, salty, and umami flavor that ties all the elements together. The typical sides of rice and fries contribute starchiness and further textures.
Breadcrumb Crispness
Double-breading the chicken (flour, egg, then breadcrumbs twice) ensures a thicker and crispier crust.
Tomato Sauce Quality
Using a high-quality tomato sauce, or making it from scratch, significantly improves the overall flavor.
Cheese Selection
While mozzarella is common, using a blend of mozzarella and provolone can add more depth of flavor.
Chicken Thickness
Pounding the chicken fillets to a uniform thickness ensures even cooking and a tender result.
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