Frango à Parmegiana
Chicken Parmigiana, a classic dish.
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.
The Chicken Point
Frango à Parmegiana, despite its Italian-sounding name, is a Brazilian adaptation of Italian-American cuisine. The dish's creation is debated, with some attributing it to Italian immigrants in São Paulo adapting eggplant parmigiana with chicken, while others suggest it originated in a restaurant. The use of mozzarella, tomato sauce, and breaded meat reflects Italian influences, but the specific combination and popularization are distinctly Brazilian.
Frango à Parmegiana is a popular and comforting dish in Brazil, often served in family restaurants and 'botecos' (Brazilian bars). It is considered a casual yet satisfying meal, perfect for sharing.
Sunday Lunch Staple
It's a common dish served for Sunday lunch (almoço de domingo) in many Brazilian households.
Boteco Favorite
Frequently found on the menu of 'botecos', often served with rice and fries.
Variations
While chicken is most common, variations using beef (Bife à Parmegiana) or eggplant (Berinjela à Parmegiana) are also popular.
Frango à Parmegiana is characterized by its savory and comforting flavors, combining crispy fried chicken with a rich tomato sauce and melted cheese.
The dish features the savory, umami-richness of tomato sauce, often slightly sweet and herbaceous. The mozzarella cheese contributes a creamy, milky flavor that melts beautifully over the chicken. The breaded chicken offers a crispy, golden-brown exterior with a tender and juicy interior. Garlic and oregano are common seasonings, adding aromatic depth.
Chicken Preparation
Pound the chicken breasts to an even thickness for even cooking. Ensure the breading is finely ground for a crispy texture and adheres well to the chicken. Consider brining or marinating the chicken for added moisture and flavor.
Tomato Sauce Quality
Use high-quality canned tomatoes or fresh tomatoes to make the sauce. Simmer the sauce for an extended period to develop a richer flavor. Season generously with garlic, oregano, and basil.
Cheese Selection and Melting
Use fresh mozzarella for its superior melting qualities. Grate the mozzarella coarsely for better coverage. Broil the dish briefly at the end to achieve a golden-brown, bubbly cheese topping, but be careful not to burn it.
Serving Suggestions
Serve with white rice, french fries, or mashed potatoes. A simple green salad provides a refreshing contrast to the richness of the dish.
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