Parmegiana de Frango
Breaded chicken fillet covered with tomato sauce and cheese, 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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Di Boldrini Restaurante
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While the name suggests Italian origins due to 'Parmegiana', this dish is a Brazilian adaptation. The classic 'Parmigiana' usually refers to eggplant, but Brazilians adapted the concept by using breaded chicken or beef fillets. Italian immigrants in Brazil likely influenced the dish's creation, blending Italian techniques with local ingredients and preferences.
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Parmegiana de Frango is a comfort food staple in Brazil, commonly found in restaurants ('restaurantes por quilo'), lanchonetes, and homes across the country. It is often seen as a satisfying and relatively affordable meal.
Everyday Meal
It is a very popular lunch and dinner option, usually served as a main course.
Restaurant Staple
You'll find it almost everywhere, from upscale restaurants to more casual eateries.
Por Quilo Popularity
Its presence in 'restaurantes por quilo' (restaurants where you pay by weight) highlights its accessibility and affordability.
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Parmegiana de Frango offers a harmonious blend of savory, tangy, and rich flavors. The crispy breaded chicken is complemented by the acidity of the tomato sauce and the creamy, melted cheese.
The primary flavors are derived from the breaded chicken, which provides a crispy and savory base. The tomato sauce contributes a tangy and slightly sweet element. Mozzarella cheese adds a creamy, milky, and slightly salty richness. The combination is often enhanced by seasonings like garlic, onion, oregano, and basil in the tomato sauce. The fries offer a salty and starchy contrast.
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Crispy Breading
Use a three-step breading process: flour, egg wash (often seasoned), and breadcrumbs (panko breadcrumbs offer extra crispness). Ensure the chicken is completely coated at each stage.
Homemade Sauce
While store-bought sauce works, homemade tomato sauce with fresh tomatoes, garlic, onion, herbs, and a touch of sugar offers a richer and more flavorful experience.
Cheese Quality
Use good-quality mozzarella that melts well. Some people also use provolone for extra flavor. Don't overload with cheese, as too much can make the dish greasy.
Preventing Soggy Chicken
Partially bake or pan-fry the breaded chicken before adding the sauce and cheese to prevent it from becoming soggy during the final baking stage.
Resting Time
Let the Parmegiana de Frango rest for a few minutes after baking to allow the cheese to set slightly and the flavors to meld.
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