Brazilian recipe
Quick Chicken à Parmegiana (Frango à parmegiana)
A faithful Brazilian recipe for quick chicken à parmegiana, adapted into natural English while preserving the original ingredients and method.
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Ingredients
300g of file of chicken
Suco of lemon to taste
Pimenta of the reino to taste
1/2 cups of sauce of tomato
4 fatias of mozzarella cheese
1 spoon of cha of oregano
2 teaspoons of grated Parmesan cheese
Suco of lemon to taste
Pimenta of the reino to taste
1/2 cups of sauce of tomato
4 fatias of mozzarella cheese
1 spoon of cha of oregano
2 teaspoons of grated Parmesan cheese
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Season the files of chicken with lemon and pepper of the reino
- Place cada file entre duas folhas of filme plastico
- Achate the files levemente with the batedor of meat
- Remove the filme plastico of the files
- Place the files sobre the assadeira
- Take to the preheated oven the 180°C for 20 minutes
- Remove the assadeira of the oven
- Pour the sauce of tomato sobre cada file
- Cover the files with the fatias of mozzarella cheese
- Sprinkle oregano and grated Parmesan cheese sobre the cheese
- Retorne to the oven for mais 5 minutes, or ate the cheese melt
- Serve imediatamente
Observations
This recipe keeps the Brazilian identity of Frango à parmegiana, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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