Recipe
Brazilian-style Chicken Parmigiana
Picanha Parmigiana - A Brazilian Twist on a Classic Italian Dish
4.7 out of 5
In Brazilian cuisine, we love to add our own unique flavors to traditional dishes. This Brazilian-style Chicken Parmigiana, also known as Picanha Parmigiana, combines the best of Italian and Brazilian flavors. The dish features tender chicken breasts, coated in a crispy breadcrumb crust, smothered in tangy tomato sauce, and topped with melted cheese. It's a comforting and satisfying meal that will transport you to the vibrant streets of Brazil.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free (if using gluten-free breadcrumbs and tomato sauce), Low-carb (if served with a side of salad instead of pasta or rice), High-protein
Allergens
Wheat (if using regular breadcrumbs), Dairy (if using mozzarella cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free
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.
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4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 eggs, beaten 2 eggs, beaten
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2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
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1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
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2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
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1 tablespoon olive oil 1 tablespoon olive oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1 onion, finely chopped 1 onion, finely chopped
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon ground cumin 1 teaspoon ground cumin
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Salt and pepper, to taste Salt and pepper, to taste
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200g (7 oz) queijo coalho or mozzarella cheese, grated 200g (7 oz) queijo coalho or mozzarella cheese, grated
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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
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1.Preheat the oven to 180°C (350°F).
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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).
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3.Season the chicken breasts with salt and pepper.
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4.Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
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5.Dredge each chicken breast in flour, shaking off any excess.
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6.Dip the floured chicken breasts into the beaten eggs, allowing any excess to drip off.
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7.Coat the chicken breasts in breadcrumbs, pressing gently to adhere.
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8.Heat the vegetable oil in a large skillet over medium heat.
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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.
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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.
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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.
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12.Place the fried chicken breasts in a baking dish. Pour the tomato sauce over the chicken, covering them completely.
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13.Sprinkle the grated queijo coalho or mozzarella cheese over the tomato sauce.
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14.Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
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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.
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