Chicken Modiga Recipe – Ready in 45 Min! Restaurant Style

The Chicken Modiga recipe is the St. Louis Italian-American dish that locals have been ordering at neighborhood restaurants for decades — and the one that non-St. Louis cooks cannot stop recreating once they discover it. Dana here, and the first time I made Chicken Modiga at home after tasting it at a classic Italian restaurant on The Hill, I understood immediately why it has such a devoted following. Golden breaded chicken cutlets, earthy sautéed mushrooms, a silky white wine and lemon butter sauce, and a melted blanket of Provel cheese broiled until just bubbling — it is comfort food at its most deliberate and most satisfying.

What makes this Chicken Modiga recipe stand apart from the dozens of versions online is the attention to layered technique. Every step in this recipe builds on the last — seasoned flour creates the crust foundation, the egg wash locks in moisture, Italian breadcrumbs give the golden exterior, the mushroom fond becomes the sauce base, white wine deglazes and brightens, lemon zest lifts the richness of the butter, and Provel cheese ties everything into one cohesive, restaurant-worthy bite. Ready in 45 minutes, impressive enough for guests, simple enough for a Tuesday night — this is the Chicken Modiga recipe you have been looking for.

What is Chicken Modiga?

Chicken Modiga is a proud Italian-American dish rooted in the St. Louis restaurant tradition, particularly associated with The Hill — the city’s iconic Italian-American neighborhood. The dish features thin chicken cutlets that are lightly breaded, pan-fried until golden, then topped with Provel cheese and finished in a rich white wine, lemon butter, and mushroom sauce. Unlike Chicken Piccata’s sharp brightness or Chicken Marsala’s deep earthiness, Chicken Modiga leans creamy and bold — a flavor profile that balances butter, wine, and cheese into something that feels indulgent yet perfectly harmonious.

The name traces back to Victor Modiga, believed to be a chef at the once-popular Modiga’s Deli in St. Louis, who created the dish in the mid-20th century. The combination of Italian technique and American comfort food sensibility reflects exactly the kind of fusion that defined Italian-American cooking in the great Midwestern cities. Today, Chicken Modiga is on the menu at classic St. Louis Italian restaurants including Rizzo’s, where it is described simply as “breaded and charbroiled boneless breast of chicken, topped with Provel cheese, white wine-lemon-butter-garlic sauce, and mushrooms.” That description is both complete and concise — it captures everything that makes the dish special without overpromising.

How to Make Chicken Modiga Recipe?

Making Chicken Modiga at home successfully comes down to three technique decisions: how you bread the chicken, how you build the sauce, and how you apply the cheese. Each one matters. Get all three right and the result is genuinely restaurant quality. The breading process — flour, egg wash, seasoned Italian breadcrumbs — needs to be done in order and with dry hands, or the coating slides off during frying. The sauce needs to be built in the same pan the chicken cooked in — the browned bits (fond) on the pan bottom are the most flavorful part of the whole dish. And the cheese goes on last, under the broiler, for exactly the right amount of melt without losing the crisp breadcrumb texture underneath.

This recipe uses the stovetop-to-broiler method — the most reliable way to achieve the restaurant texture at home. You sear the chicken completely in a skillet, build the sauce in the same pan, return the chicken to the sauce, top with Provel, and finish under the broiler for 2 to 3 minutes until the cheese is bubbling and beginning to brown at the edges. Total time is 45 minutes from cold pan to plated dinner.

Recipe for Chicken Modiga

Chicken Modiga delivers restaurant-quality results from a home kitchen setup that most people already have. The most important ingredient is Provel cheese — the uniquely St. Louis blend of cheddar, Swiss, and provolone that melts to a smooth, creamy consistency unlike any other cheese. If you cannot find Provel (it is primarily sold in the St. Louis area and select specialty retailers), provolone is the most commonly recommended substitute. Fontina is the premium alternative — see the FAQ section for a full comparison.

The sauce is the heart of the dish. A combination of dry white wine, chicken broth, fresh lemon juice, lemon zest, and butter creates a pan sauce that is simultaneously rich and bright — two qualities that should counteract each other but instead balance each other perfectly in this recipe. The mushrooms absorb the wine and butter during cooking and become deeply savory — not just a textural add-on but a genuine flavor component that the dish loses without.

Chicken Modiga Recipe

Ingredients for Chicken Modega

For the Chicken:

• 2 large boneless skinless chicken breasts (halved horizontally into 4 thin cutlets)
• ½ cup all-purpose flour (seasoned with 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder)
• 2 large eggs, beaten
• 1 cup Italian seasoned breadcrumbs
• 3 tablespoons extra virgin olive oil (for pan frying)
• Salt and cracked black pepper to taste

For the Sauce:

• 3 tablespoons unsalted butter, divided
• 8 oz cremini mushrooms, sliced ¼ inch thick
• 4 garlic cloves, finely minced
• ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• ½ cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh flat-leaf parsley, chopped

For the Topping:

• 4 oz Provel cheese, sliced (substitute: provolone or Fontina)
• Optional: 2 oz prosciutto, thin sliced

For Serving:

• Linguine, fettuccine, garlic mashed potatoes, or roasted asparagus

Step by Step Instructions

Step 1 — Prepare the Chicken Cutlets Place each chicken breast half between two sheets of plastic wrap or in a zip-lock bag. Pound to an even ½ inch thickness using a meat mallet or rolling pin. Even thickness ensures uniform cooking — thick and thin sections in the same cutlet cause uneven doneness. Pat each cutlet completely dry with paper towels before dredging — moisture is the enemy of a crispy breadcrumb coating.

Step 2 — Set Up the Dredging Station Prepare three separate shallow dishes: seasoned flour in the first, beaten eggs in the second, Italian breadcrumbs in the third. Work in order — flour first, egg second, breadcrumbs third. Press each breadcrumb-coated cutlet firmly so the crumbs adhere fully and evenly. Shake off excess flour before the egg wash, and shake off excess egg before the breadcrumbs.

Step 3 — Pan Fry the Chicken Heat 3 tablespoons of olive oil in a large oven-safe skillet (cast iron or stainless steel) over medium-high heat until shimmering. Add the breaded cutlets — do not crowd the pan; cook in batches if needed. Cook for 3 to 4 minutes per side until deep golden brown and cooked through (internal temperature 165°F). Remove to a plate and set aside. Do not wipe out the pan — those browned bits are flavor.

Step 4 — Build the Mushroom Sauce Reduce heat to medium. Add 1 tablespoon butter to the same skillet. Add sliced mushrooms and ½ teaspoon salt. Cook undisturbed for 2 minutes to sear, then stir and continue 3 to 4 minutes until deeply golden. Add minced garlic and cook 1 minute until fragrant. Pour in the white wine — it will sizzle and steam immediately. Scrape up all the browned bits from the pan bottom with a wooden spoon — this is deglazing and it is where most of the sauce’s depth comes from. Let wine reduce by half, about 2 minutes.

Step 5 — Finish the Sauce Add chicken broth, fresh lemon juice, and lemon zest. Stir to combine. Bring to a gentle simmer. Cook for 3 to 4 minutes until the sauce has reduced slightly and coats the back of a spoon. Remove from heat and stir in remaining 2 tablespoons of cold butter — swirl the pan or whisk briskly until the butter is fully emulsified into the sauce. The sauce should look glossy and slightly thickened.

Step 6 — Return Chicken and Add Cheese Preheat your broiler to high. Nestle the pan-fried chicken cutlets back into the sauce in the skillet. Top each cutlet with a slice or generous shred of Provel cheese. Add prosciutto on top of the cheese if using. Transfer the skillet to the broiler and broil for 2 to 3 minutes until the cheese is fully melted, bubbly, and just beginning to brown at the edges.

Step 7 — Garnish and Serve Remove from broiler carefully — the skillet handle will be extremely hot. Spoon pan sauce generously over each cutlet. Garnish with fresh chopped parsley and a few additional grinds of black pepper. Serve immediately over pasta or alongside your chosen sides.

Viral Chicken Modiga Recipe – The St. Louis Legend at Home

Chef Recommendations

Use an oven-safe skillet — cast iron is the ideal choice for Chicken Modiga because it holds and distributes heat evenly, produces the best sear on the breadcrumb coating, and goes straight from stovetop to broiler without any transfer. Stainless steel is the second best option. Non-stick pans are not recommended — the breadcrumb coating does not develop the same golden crust on non-stick surfaces, and most non-stick pans are not broiler-safe.

Always rest the chicken for 2 minutes after pan frying and before returning it to the sauce. This brief rest allows the internal juices to redistribute and the breadcrumb crust to firm up slightly — which helps it maintain some texture even after the sauce is added and the cheese is broiled on top.

Source your white wine from something you would actually drink. “Cooking wine” from the grocery store contains added salt and preservatives that dull the brightness of the finished sauce. A $10 to $12 bottle of Pinot Grigio or Sauvignon Blanc produces a noticeably better sauce than any cooking wine product.

What to serve Chicken Modiga with?

Chicken Modiga pairs best with sides that absorb its rich, buttery white wine sauce without competing with the bold cheese and lemon flavor profile. The sauce is the star — your sides should support it, not fight it.

Pasta is the classic St. Louis pairing and for good reason: linguine and fettuccine both have enough surface area to catch the sauce that pools on the plate, and their mild wheat flavor provides a neutral backdrop that lets the Provel and wine notes dominate. Cook pasta al dente and toss with a small amount of olive oil and fresh parsley before serving — do not add additional sauce to the pasta itself, let the Chicken Modiga sauce flow naturally onto it from the chicken as you eat.

Garlic mashed potatoes are the second most popular pairing — creamy, rich potatoes and creamy, rich sauce create a texturally harmonious plate that feels deeply comforting on a cold evening. For a lighter option, roasted asparagus provides a slightly bitter, charred contrast that cuts through the butter and cheese beautifully. A simple arugula salad dressed with lemon and olive oil works as a refreshing course before the main dish.

Complete Serving Guide:

Flavor Secrets Behind an Authentic Chicken Modiga Recipe

The true complexity of an authentic Chicken Modiga recipe comes from restraint and sequence, not from adding more ingredients. Many home cooks assume the richness comes from heavy cream — it does not. The sauce contains no cream whatsoever. The velvety texture comes entirely from properly emulsified butter added off heat at the end of cooking — a classic French technique called monter au beurre that is used throughout Italian-American restaurant kitchens precisely because it produces a rich, glossy sauce without the heaviness of cream.

The lemon element is equally important and often underused in home versions. Fresh lemon juice provides acidity that cuts through the butter and Provel. Lemon zest provides aromatic citrus oils that perfume the whole dish without adding more liquid or more acid. Using both together produces a layered brightness that juice alone cannot achieve. The zest goes in after the juice so its aromatic compounds are not driven off by heat — a timing detail that professional recipes always include and most home versions miss.

Chicken Modiga Recipe – The St. Louis Legend

Heat control during the mushroom sauté is the third overlooked secret. Mushrooms contain a significant amount of water — approximately 90% by weight. If you add them to a pan that is not hot enough, or if you stir too frequently, they release that water and steam instead of sear. Steamed mushrooms are pale, soft, and flavorless. Seared mushrooms are golden, firm, and deeply savory. The difference in the finished sauce is dramatic. High heat, minimal stirring, and giving the mushrooms physical space in the pan — these three conditions together produce the mushrooms that make an authentic Chicken Modiga recipe taste like a restaurant dish.

Common Mistakes to Avoid When Cooking Chicken Modiga at Home

Mistake 1 — Skipping the pounding step. Chicken breasts are naturally thicker at one end than the other. An unpounded cutlet will be overcooked and dry at the thin end before the thick end reaches 165°F. Pounding to an even ½ inch thickness produces uniform cooking, a more even breadcrumb coating, and a juicier finished dish. This step takes 90 seconds and the difference in the finished dish is significant.

Mistake 2 — Not patting the chicken dry before breading. Surface moisture on the chicken prevents the flour from adhering properly, which causes the egg wash to slide off, which causes the breadcrumbs to fall off during frying. Dry chicken surfaces mean a coating that stays on through the entire cooking process. Pat thoroughly with paper towels and let the dredged cutlets rest on a wire rack for 5 minutes before frying for the best adhesion.

Mistake 3 — Crowding the pan during frying. Two or more cutlets too close together lower the oil temperature significantly — the surface cools below the point where the Maillard reaction occurs and the chicken steams instead of fries. Cook in batches if your skillet cannot comfortably hold all four cutlets with at least an inch of space between each.

Mistake 4 — Wiping out the pan between the chicken and the sauce. The browned bits left in the pan after frying the chicken (called fond) are the concentrated flavor foundation of the entire sauce. Deglazing with white wine dissolves them into the liquid and they become the sauce’s backbone. Wiping the pan removes them entirely and produces a sauce that is noticeably thinner in flavor.

Mistake 5 — Adding butter to the sauce over heat. Emulsifying butter into the finished sauce must be done off heat or over very low heat. Hot liquid breaks the butter emulsion — instead of a glossy, integrated sauce you get a pool of separated butter floating on top of watery broth. Remove the pan from heat completely, add cold butter cut into small pieces, and swirl or whisk vigorously until each piece disappears before adding the next.

Mistake 6 — Broiling too long. Provel (and provolone) cheese melts quickly. Two to three minutes under a high broiler is the correct window. Beyond that, the breadcrumb coating absorbs moisture from the sauce and the cheese, loses its crispness, and the edges of the chicken begin to dry out. Watch through the oven window and pull the moment the cheese is fully melted and just beginning to color at the edges.

Excellent pairing with Buona Beef Tuna Genovese Copycat Recipe.

FAQs Of Chicken Modiga

How long does it take to cook Chicken Modiga?

From start to plated dinner, Chicken Modiga takes approximately 45 minutes — 15 minutes of prep (pounding, dredging, mise en place) and 30 minutes of active cooking (frying, sauce building, broiling). If you prep the chicken and measure all sauce ingredients in advance, the cooking time alone is under 25 minutes. The recipe does not improve with longer cooking — once the chicken is fried to 165°F, the goal is building the sauce quickly and finishing under the broiler without overcooking.

Can I prepare Chicken Modiga in advance?

Yes, with some strategic separation. The breaded chicken cutlets can be prepared up to 4 hours in advance — dredge, coat, and refrigerate on a wire rack uncovered. The wire rack keeps air circulating so the coating does not become soggy. The sauce can be made up to 24 hours in advance and refrigerated separately. When ready to serve, fry the pre-breaded chicken fresh, warm the sauce separately, combine in the skillet, top with cheese, and broil. Never assemble the full dish in advance — the breadcrumb coating absorbs the sauce overnight and loses all texture.

Can Chicken Modiga be made gluten-free?

Yes. Substitute the all-purpose flour in the dredging step with gluten-free all-purpose flour (Bob’s Red Mill or King Arthur both work well). Replace the Italian breadcrumbs with gluten-free seasoned breadcrumbs or gluten-free panko — gluten-free panko produces a very similar texture to regular panko and holds up well during frying. Verify that your chicken broth is certified gluten-free (most are, but cross-contamination in some brands makes this worth checking). All other ingredients in this recipe are naturally gluten-free.

Can I use Fontina cheese for a Chicken Modiga?

Yes — Fontina is one of the best Provel substitutes for Chicken Modiga and arguably produces a more sophisticated finished dish than provolone. Fontina (particularly Italian Val d’Aosta Fontina) is a semi-soft alpine cheese with a mild, nutty, slightly earthy flavor and an excellent melting quality that produces a smooth, creamy layer similar to Provel. It is richer and more complex than provolone and melts without separating. Use the same quantity as Provel. The flavor profile shifts slightly toward nuttier and earthier rather than the mild tangy quality of Provel, but the overall dish remains excellent and arguably even more nuanced.

Is Chicken Modiga a healthy dish?

Chicken Modiga is a moderately calorie-dense Italian-American comfort food rather than a diet dish. A standard serving (one cutlet with sauce and cheese) contains approximately 520 to 580 calories, 28 to 32 grams of protein, 22 to 28 grams of fat, and 28 to 34 grams of carbohydrates from the breadcrumb coating. The protein content is high and the dish is not heavy by restaurant meal standards — a typical restaurant portion of pasta with cream sauce exceeds this. To make a lighter version: bake the breaded chicken at 425°F for 18 to 20 minutes instead of pan-frying (reduces fat by approximately 8 to 10 grams), use low-sodium chicken broth, reduce butter to 1 tablespoon, and use part-skim mozzarella instead of Provel. The result is a lighter dish that retains the essential character of the original.

Dana Whitfield

Chicken Modiga Recipe

4 from 1 vote

Chicken Modiga is St. Louis’s most beloved Italian-American restaurant dish — golden breaded chicken cutlets pan-fried until crispy, finished in a silky white wine lemon butter sauce with sautéed mushrooms, and topped with melted Provel cheese under the broiler. Rich, comforting, and ready in 45 minutes. Provolone or Fontina work as Provel substitutes outside St. Louis.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 chicken cutlets

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 548

Ingredients Equipment Method Notes

Ingredients

  

• — FOR THE CHICKEN —
• Ingredient 1: Amount: 2 | Unit: large | Name: Boneless skinless chicken breasts halved horizontally into 4 cutlets Notes: Pound each cutlet to even ½-inch thickness before dredging
• Ingredient 2: Amount: ½ | Unit: cup | Name: All-purpose flour Notes: Season with 1 tsp salt ½ tsp black pepper, ½ tsp garlic powder
• Ingredient 3: Amount: 2 | Unit: large | Name: Eggs beaten
• Ingredient 4: Amount: 1 | Unit: cup | Name: Italian seasoned breadcrumbs Notes: Seasoned is important — plain breadcrumbs produce a flatter flavor
• Ingredient 5: Amount: 3 | Unit: tbsp | Name: Extra virgin olive oil Notes: For pan frying — use a neutral oil with higher smoke point avocado oil if preferred
• Ingredient 6: Amount: | Unit: to taste | Name: Salt and cracked black pepper
• — FOR THE SAUCE —
• Ingredient 7: Amount: 3 | Unit: tbsp | Name: Unsalted butter divided Notes: Must be cold for emulsification step — keep refrigerated until needed
• Ingredient 8: Amount: 8 | Unit: oz | Name: Cremini mushrooms sliced ¼-inch thick Notes: Wipe clean with damp paper towel — do not rinse under water
• Ingredient 9: Amount: 4 | Unit: cloves | Name: Garlic finely minced Notes: Fresh garlic only
• Ingredient 10: Amount: ½ | Unit: cup | Name: Dry white wine Pinot Grigio or Sauvignon Blanc Notes: Use wine you would drink — not “cooking wine” which contains salt and preservatives
• Ingredient 11: Amount: ½ | Unit: cup | Name: Low-sodium chicken broth
• Ingredient 12: Amount: 2 | Unit: tbsp | Name: Fresh lemon juice Notes: Fresh-squeezed only — approximately 1 large lemon
• Ingredient 13: Amount: 1 | Unit: tsp | Name: Lemon zest
• Ingredient 14: Amount: 2 | Unit: tbsp | Name: Fresh flat-leaf parsley chopped (plus more for garnish)
• — FOR THE TOPPING —
• Ingredient 15: Amount: 4 | Unit: oz | Name: Provel cheese sliced Notes: Substitute with provolone or Fontina if Provel unavailable outside St. Louis
• Ingredient 16 Optional: Amount: 2 | Unit: oz | Name: Prosciutto, thin sliced Notes: Layer under the cheese for an authentic restaurant-style version

Equipment

• Equipment 1: Name: Large Oven-Safe Skillet (12-inch cast iron preferred) Notes: Must be oven-safe for the broiler step — cast iron is ideal for even sear and heat retention
• Equipment 2: Name: Meat Mallet or Rolling Pin Notes: For pounding chicken to even ½-inch thickness
• Equipment 3: Name: Three Shallow Dishes or Plates Notes: For the dredging station — flour, egg wash, breadcrumbs each in a separate dish
• Equipment 4: Name: Wire Rack Set Over Baking Sheet Notes: For resting dredged chicken before frying and for draining after frying
• Equipment 5: Name: Instant Read Meat Thermometer Notes: For verifying chicken reaches 165°F internal temperature
• Equipment 6: Name: Tongs Notes: For flipping chicken cutlets without disturbing the breadcrumb coating
• Equipment 7: Name: Wooden Spoon or Silicone Spatula Notes: For deglazing pan and building the sauce
• Equipment 8: Name: Citrus Juicer Notes: For fresh lemon juice — bottled lemon juice is not a substitute here

Method

 

1. Step 1: Pound and Prep the Chicken Halve each chicken breast horizontally into two thin cutlets. Place between plastic wrap and pound to even ½-inch thickness. Pat completely dry with paper towels. Season with salt and pepper on both sides.
2. Step 2: Set Up Dredging Station Mix flour with salt, pepper, and garlic powder in a shallow dish. Beat eggs in a second dish. Place Italian breadcrumbs in a third dish. Dredge each cutlet in flour (shake off excess), dip in egg (let excess drip), and coat in breadcrumbs (press firmly). Rest on wire rack for 5 minutes.
3. Step 3: Pan Fry the Chicken Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add breaded cutlets without crowding. Cook 3 to 4 minutes per side until deep golden brown and 165°F internal temperature. Remove to plate. Do not wipe out the pan.
4. Step 4: Sauté Mushrooms and Build Sauce Add 1 tablespoon butter to the same skillet over medium heat. Add mushrooms and ½ tsp salt. Cook undisturbed 2 minutes, then stir and cook 3 to 4 minutes more until deeply golden. Add garlic and cook 1 minute. Pour in white wine and scrape up all browned bits. Reduce by half, about 2 minutes.
5. Step 5: Finish the Sauce Add chicken broth, lemon juice, and lemon zest. Simmer 3 to 4 minutes until slightly reduced. Remove from heat. Add remaining 2 tablespoons cold butter in small pieces, swirling or whisking until fully emulsified and glossy.
6. Step 6: Add Cheese and Broil Preheat broiler to high. Return chicken to the skillet, nestled into the sauce. Top each cutlet with Provel cheese (and prosciutto if using). Broil 2 to 3 minutes until cheese is fully melted and just beginning to brown. Watch carefully.
7. Step 7: Garnish and Serve Spoon pan sauce over each cutlet. Garnish with fresh parsley and cracked black pepper. Serve immediately over pasta or alongside chosen sides.

Notes

PROVEL SUBSTITUTE: Outside St. Louis, Provel cheese is difficult to find. Provolone is the most common substitute — mild, good melt. Fontina is the premium option — nuttier, creamier, slightly better melt than provolone.

POUNDING: Non-negotiable step. Uneven chicken thickness = uneven cooking = dry spots. Spend 90 seconds pounding and the result improves dramatically.

PAN DO NOT WIPE: The browned bits (fond) left from frying the chicken ARE the flavor base of the sauce. Never wipe or rinse the pan between chicken and sauce.

WHITE WINE: Use a wine you would actually drink. Cooking wine with added salt produces a flat, slightly metallic sauce. A $10-$12 Pinot Grigio or Sauvignon Blanc is enough.

BUTTER EMULSIFICATION: Always add butter off heat. Hot liquid breaks the emulsion and you get separated butter floating on watery broth instead of a glossy sauce.

BROILER TIMING: Watch the cheese — 2 to 3 minutes maximum. Over-broiled Provel/provolone becomes rubbery. Pull the moment it is fully melted with light color at the edges.

MAKE AHEAD: Bread the chicken up to 4 hours ahead (refrigerate uncovered on wire rack). Make sauce up to 24 hours ahead (refrigerate). Fry chicken fresh, warm sauce, combine, broil.

STORAGE: Leftovers keep in airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of chicken broth. The breadcrumb coating softens on reheating but the flavor holds well.

GLUTEN-FREE: Use GF all-purpose flour and GF seasoned breadcrumbs or panko. All other ingredients are naturally gluten-free.

NUTRITION

(Per serving — 1 chicken cutlet with sauce and Provel cheese, no pasta or sides)

Serving Size: 1 cutlet with sauce Calories: 548 Total Fat: 28 g Saturated Fat: 11 g Unsaturated Fat: 15 g Trans Fat: 0 g Carbohydrates: 32 g Sugar: 2 g Fiber: 1.5 g Protein: 38 g Sodium: 720 mg Cholesterol: 195 mg Potassium: 580 mg Vitamin C: 8 mg Calcium: 185 mg Iron: 2.8 mg

Nutritional values are estimates based on standard ingredient amounts with Provel cheese. Using provolone reduces calories by approximately 10-15 kcal. Adding pasta increases carbohydrates by approximately 35-45g per serving depending on portion.

Dana Whitfield

Dana Whitfield is a recipe developer and food writer with a love for bold flavors and creative drinks. From restaurant copycat recipes to handcrafted cocktails like the Pistachio Martini and Blackberry Margarita, Dana believes great food should be approachable — no culinary school required. She’s spent years testing and perfecting recipes across cuisines, specialty diets, and everything in between. TastePinch is her corner of the internet where every pinch of flavor tells a story.