Frango à Milanesa
Breaded chicken fillet, served with rice and fries.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Frango à Milanesa, or breaded chicken fillet, is a popular dish in Brazil, inspired by the Italian 'cotoletta alla milanese'. Italian immigration to Brazil, particularly in the late 19th and early 20th centuries, significantly influenced Brazilian cuisine, leading to the adaptation of many Italian dishes. The Brazilian version often features local ingredients and variations in preparation and accompaniment.
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Frango à Milanesa is a widely enjoyed comfort food in Brazil, commonly served in restaurants, 'botecos' (small bars), and homes. It's a versatile dish often enjoyed at lunch or dinner and represents the fusion of European culinary traditions with Brazilian tastes.
Family Meal
It is a common dish prepared at home, often as a simple yet satisfying family meal, especially for kids. It’s an easy way to ensure everyone enjoys their dinner.
Restaurant Staple
You can find Frango à Milanesa on the menu of most Brazilian restaurants and 'botecos'. It's a reliable and popular choice that is usually affordable.
Accompaniments
The traditional accompaniments of white rice and french fries are considered essential. Some variations include serving it with mashed potatoes or a simple salad for a lighter meal.
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The dish offers a savory and comforting flavor profile with a crispy exterior and a tender interior. The main flavors come from the breading, which is typically seasoned, and the chicken itself, often subtly flavored with garlic and herbs.
The primary flavor is savory, derived from the chicken and seasoned breadcrumbs. The breadcrumbs are usually a mix of plain breadcrumbs, sometimes combined with Parmesan cheese, herbs like parsley, and spices like garlic powder, paprika, and black pepper. The chicken itself is often marinated or seasoned with garlic, salt, and pepper before breading to enhance its flavor. When served with rice and fries, the combination creates a balanced meal with carbohydrates, protein, and a satisfying textural contrast.
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Pounding the Chicken
Pounding the chicken breast to an even thickness ensures it cooks evenly and remains tender. Place the chicken between two layers of plastic wrap before pounding to avoid splattering.
The Breading Process
A three-step breading process (flour, egg, breadcrumbs) is crucial. Make sure each piece of chicken is fully coated at each stage for optimal crispness. Double-breading can create an extra crispy crust.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) for frying. If the oil is too cold, the chicken will absorb too much oil; if it's too hot, the breading will burn before the chicken is cooked through.
Resting the Chicken
After frying, place the Frango à Milanesa on a wire rack to allow excess oil to drain off. This helps maintain its crispiness.
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