Parmegiana
Breaded steak 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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Parmegiana, while bearing a name reminiscent of Italian Parmesan cheese, is a dish with debated origins. It likely evolved in Brazil, influenced by Italian immigrants who adapted traditional Milanese techniques to local ingredients. The core concept of breaded meat, combined with tomato sauce and cheese, reflects this fusion.
Parmegiana is a beloved comfort food in Brazil, often enjoyed as a family meal or in casual restaurants. Its popularity reflects Brazil's rich culinary heritage and its embrace of international influences.
Family Meal Staple
Parmegiana is frequently prepared at home for family gatherings, symbolizing warmth and togetherness. It's a hearty and satisfying dish that appeals to all ages.
Restaurant Favorite
Almost every Brazilian restaurant, from casual diners to more upscale establishments, features Parmegiana on their menu. It's a reliable and popular choice for locals and tourists alike.
Regional Variations
While the core components remain consistent, regional variations exist. Some may use different cheeses or incorporate local spices into the tomato sauce.
Parmegiana offers a savory and comforting flavor profile, balancing the richness of the breaded and fried meat with the acidity of the tomato sauce and the creamy melt of the cheese.
The dominant flavors stem from the crispy, well-seasoned breading of the steak (usually beef, sometimes chicken or eggplant), the tangy-sweet tomato sauce (often homemade with herbs like basil and oregano), and the gooey, melted cheese (typically mozzarella or provolone). The frying process imparts a savory depth, while the cheese provides a rich, dairy finish. Salt, pepper, garlic, and onions contribute to the overall savory base.
Breadcrumb Perfection
Use a combination of fresh and dry breadcrumbs for a superior texture. Season the breadcrumbs generously with salt, pepper, garlic powder, and Italian herbs.
Meat Tenderness
Pound the steak thinly before breading to ensure even cooking and tenderness. Marinating the steak beforehand can also enhance flavor and moisture.
Tomato Sauce Quality
Homemade tomato sauce is always best. Use ripe tomatoes, good quality olive oil, and fresh herbs for a vibrant and flavorful sauce. Simmering the sauce for a longer period allows the flavors to meld and deepen.
Cheese Selection
Opt for a cheese that melts well and has a mild flavor. Mozzarella is a classic choice, but provolone or a blend of cheeses can also be used.
Crispy Not Soggy
To prevent the Parmegiana from becoming soggy, ensure the steak is well-drained after frying and the tomato sauce isn't too watery. A brief bake under the broiler can help crisp up the breading and melt the cheese to perfection.
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