Brazilian-style Chicken Parmigiana

Ingredients

While the original Italian-American Chicken Parmigiana uses mozzarella cheese, we will be using a popular Brazilian cheese called queijo coalho. Additionally, we will be incorporating Brazilian spices and herbs into the tomato sauce to give it a unique Brazilian twist. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 200g (7 oz) queijo coalho or mozzarella cheese, grated 200g (7 oz) queijo coalho or mozzarella cheese, grated
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 450 kcal / 1880 kJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 28g (Sugar: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1 cm (0.4 inches).
3. 3.
   Season the chicken breasts with salt and pepper.
4. 4.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
5. 5.
   Dredge each chicken breast in flour, shaking off any excess.
6. 6.
   Dip the floured chicken breasts into the beaten eggs, allowing any excess to drip off.
7. 7.
   Coat the chicken breasts in breadcrumbs, pressing gently to adhere.
8. 8.
   Heat the vegetable oil in a large skillet over medium heat.
9. 9.
   Fry the breaded chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
10. 10.
    In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant.
11. 11.
    Stir in the tomato sauce, dried oregano, paprika, and ground cumin. Season with salt and pepper to taste. Simmer for 10 minutes to allow the flavors to meld together.
12. 12.
    Place the fried chicken breasts in a baking dish. Pour the tomato sauce over the chicken, covering them completely.
13. 13.
    Sprinkle the grated queijo coalho or mozzarella cheese over the tomato sauce.
14. 14.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
15. 15.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Queijo coalho — This Brazilian cheese has a firm texture and mild flavor. If you can't find queijo coalho, you can substitute it with provolone or another semi-hard cheese.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Brazilian chili powder (pimenta calabresa) to the tomato sauce.
• Serve the Picanha Parmigiana with a side of Brazilian-style rice and a fresh salad for a complete meal.
• If you prefer a lighter version, you can bake the breaded chicken breasts instead of frying them.
• Experiment with different types of Brazilian cheeses for a unique twist on this dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Brazilian-style Chicken Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, place the Picanha Parmigiana on a bed of Brazilian-style rice and drizzle some of the tomato sauce around the plate. Sprinkle some grated queijo coalho or mozzarella cheese on top for an extra cheesy touch.