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History
Filé à parmegiana, a breaded steak baked under tomato sauce, mozzarella and parmesan, is not an Italian import despite its name: Italian menus have no direct equivalent, where parmigiana usually means aubergine. The dish took shape in Sao Paulo around 1950, in the Italian-run cantinas of Centro, marrying a breaded milanesa-style cutlet with a tomato and cheese gratin closer to a casserole. It spread from downtown cantinas into bars and boteco menus and is now treated as Brazilian rather than Italian. Bar Brahma, pouring chope on the corner of Ipiranga and Sao Joao since 1948, breads its own version with lime zest and Dijon mustard under a house tomato sauce.
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Common allergens: Gluten, Dairy, Eggs
Make it at home
Ingredients
- 2 filet mignon steaks or thin beef cutlets, about 180g each
- Salt and pepper, to taste
- 100g all purpose flour
- 2 eggs, beaten
- 150g breadcrumbs
- Oil for frying
- 300ml tomato sauce
- 150g mozzarella, sliced
- 2 tablespoons grated parmesan
- Fresh basil, to finish
Method
- Season the steaks with salt and pepper, then flatten slightly with a mallet if using cutlets.
- Dredge each steak in flour, then egg, then breadcrumbs, pressing to coat evenly.
- Fry in hot oil 2 to 3 minutes per side, until golden but not fully cooked through, then drain on paper towels.
- Arrange the breaded steaks in a baking dish, spoon tomato sauce over each, then top with mozzarella and parmesan.
- Bake at 200C for 12 to 15 minutes, until the cheese melts and browns in spots and the steak is cooked through.
- Finish with torn basil and serve with rice and fries.
Tip from the editors. Fry the breading just long enough to set and colour; the oven finishes the cooking so it does not toughen the meat.
Where to eat filé à parmegiana
Filé à parmegiana in São Paulo
Bar Brahma ★ 4.0
Bar Brahma has run since 1948 on the corner of Ipiranga and Sao Joao in downtown Sao Paulo, pouring draft chope under nightly live samba and MPB.
DrinkDraft Brahma chope
FoodFeijoada and Brazilian boteco plates
TipAn artistic cover charge applies once the band starts: it varies by performer, so ask at the door.
More cities are in research. Want filé à parmegiana covered somewhere specific? Tell us where you want to eat.