Filé à Parmegiana
Breaded steak fillet covered with mozzarella cheese, tomato sauce, and parmesan.
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.
Filé à Parmegiana, despite its Italian-sounding name, is a distinctly Brazilian creation. It evolved from Italian immigrant influences, specifically incorporating elements of dishes like eggplant parmigiana, but adapting to local Brazilian tastes and ingredients. It's a testament to the fusion cuisine that developed in Brazil, blending European traditions with local resources and preferences.
Filé à Parmegiana holds a special place in Brazilian cuisine, frequently enjoyed in family settings and restaurants alike. It is considered a comfort food and is often associated with celebrations and special occasions. Its popularity extends across different social classes and regions of Brazil.
Family Gatherings
Filé à Parmegiana is a popular choice for family meals, often shared and enjoyed together. The generous portions and comforting flavors make it ideal for larger gatherings.
Restaurant Staple
Almost every Brazilian restaurant, from casual eateries to upscale establishments, offers Filé à Parmegiana on its menu. It's a reliable and familiar choice for both locals and tourists.
Celebratory Dish
While an everyday dish, it's often served during birthday celebrations or casual get-togethers. It's seen as a satisfying and impressive meal that everyone can enjoy.
Filé à Parmegiana is a rich and savory dish, characterized by a harmonious blend of beefy, cheesy, and tomatoey flavors. The breaded and fried steak provides a satisfying textural contrast, while the melted mozzarella and tomato sauce contribute to a creamy, tangy experience.
The dish typically features a tender beef fillet, often sirloin or top round, that is breaded (usually with breadcrumbs seasoned with salt, pepper, and sometimes garlic or herbs) and pan-fried until golden brown. This breaded steak is then smothered in a generous layer of tomato sauce, often homemade and subtly sweet with a hint of acidity. Slices of mozzarella cheese are layered on top of the sauce and melted under a broiler or in an oven until bubbly and golden. Parmesan cheese is often sprinkled on top for an extra layer of flavor. The dish is typically served with white rice and french fries, providing a starchy counterpoint to the richness of the steak.
Beef Quality
Opt for a tender cut of beef such as sirloin or top round, and pound it lightly before breading to ensure even cooking and tenderness.
Homemade Sauce
While store-bought tomato sauce can be used, a homemade sauce with fresh tomatoes, garlic, onions, and herbs will significantly enhance the flavor.
Cheese Melting
Use high-quality mozzarella cheese and ensure it melts evenly and becomes bubbly without burning. Broiling briefly at the end can create a nicely browned and bubbly top.
Breading Technique
Ensure the steak is thoroughly coated in breadcrumbs and that the breadcrumbs are pressed firmly onto the meat for even cooking.
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