Chicken Modiga Recipe

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

Cook Time 30

Total Time 45

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

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.
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.
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.
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.
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.
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.
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.