Dish

Punta di petto alla parmigiana

Veal Breast Parmigiana-Style

Punta di petto alla parmigiana is a hearty and flavorful dish that is perfect for a family dinner or a special occasion. The key to making a good punta di petto alla parmigiana is to use high-quality beef and to cook it properly to avoid overcooking or undercooking. The breading should be crispy and golden brown, and the cheese should be melted and bubbly.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Veal Dish

Origins and history

Punta di petto alla parmigiana is a traditional dish from the Emilia-Romagna region of Italy, which is located in the northern part of the country near the border with Switzerland. The dish is typically made with thinly sliced beef that is breaded and fried, then topped with tomato sauce and melted mozzarella cheese. The dish is named after the city of Parma, which is located in Emilia-Romagna.

Dietary considerations

Punta di petto alla parmigiana is not suitable for those who do not eat meat or who have ethical concerns about the treatment of beef cattle. However, for those who do eat meat, this dish can be a delicious and satisfying meal that is sure to impress.

Variations

There are many variations of punta di petto alla parmigiana, depending on the chef and the region. Some chefs may use different types of cheese or add other ingredients like mushrooms or olives. Some variations may also be made with chicken or pork instead of beef.

Presentation and garnishing

Punta di petto alla parmigiana is typically presented on a plate or platter, with the beef arranged in a neat pile and the tomato sauce and melted cheese on top. The dish may be garnished with fresh herbs or a drizzle of olive oil. Pasta or a simple green salad is typically served on the side.

Tips & Tricks

When preparing punta di petto alla parmigiana, it is important to use high-quality beef and to cook it properly to avoid overcooking or undercooking. The breading should be crispy and golden brown, and the cheese should be melted and bubbly. It is also important to let the meat rest for a few minutes after cooking to allow the juices to redistribute and the meat to become more tender.

Side-dishes

Punta di petto alla parmigiana is typically served with a side of pasta or a simple green salad. A glass of red wine can also be a good accompaniment to this hearty dish.

Drink pairings

Punta di petto alla parmigiana is often paired with full-bodied red wines like Chianti or Barolo. However, it can also be paired with lighter red wines like Pinot Noir or Sangiovese. For those who prefer beer, a light, refreshing beer like a pilsner or lager can be a good choice.