Chicken Modiga Recipe – By all accounts, St. Louis is a city of underappreciated culinary gems—gooey butter cake, toasted ravioli, Provel cheese—and nestled among them is a dish that rarely makes national headlines but lives deep in the hearts (and stomachs) of locals: Chicken Modiga.
Pronounced mo-DEE-ga, this indulgent Italian-American creation may not carry the flash of coastal cuisine or the prestige of haute gastronomy, but it doesn’t have to. Chicken Modiga earns its keep the old-fashioned way—through flavor. Golden-fried chicken cutlets drowned in a buttery white wine lemon sauce, crowned with a blanket of melted Provel and breadcrumbs—this is comfort food that’s anything but boring.
And here’s the kicker: you don’t have to fly to Missouri to taste it. With a few key ingredients and a bit of know-how, you can bring this beloved dish to your own kitchen. But first, a little context.
A Taste of The Hill: The Origins of Modiga
To understand Chicken Modiga, you have to start with The Hill—St. Louis’ historically Italian neighborhood, where red brick homes line the streets and restaurants like Charlie Gitto’s and Cunetto House of Pasta have defined family dinners for generations. It’s in these kitchens that Chicken Modiga took root, born out of Italian tradition and local improvisation.
Though the precise origin of the dish is a bit fuzzy—like many beloved recipes, it was likely passed from nonna to grandson over a stovetop rather than written in a cookbook—its popularity soared in the 1980s and ‘90s, particularly at catering halls, weddings, and Sunday suppers. It became a hallmark of local Italian-American fare.
“People grew up eating it,” says Angela Lombardo, a St. Louis native and third-generation Italian-American. “It’s what you ordered when you went to dinner with your grandparents—it felt fancy but familiar.”
The Anatomy of a Classic
Chicken Modiga doesn’t try to dazzle with novelty. What it offers is a well-balanced harmony of taste and texture. It’s crisp yet creamy, savory with just a hint of citrus. Here’s what sets it apart:
- Thin Chicken Cutlets: Pounded flat for tenderness, lightly breaded, and either sautéed or flash-fried.
- White Wine Lemon Butter Sauce: Rich, velvety, and bright, this sauce brings the dish to life.
- Mushrooms: Sautéed and layered for earthy depth (optional, but purists say essential).
- Provel Cheese: The hallmark of St. Louis cuisine, this processed cheese blend of provolone, Swiss, and cheddar melts like a dream and delivers a flavor unlike anything else. (In a pinch, mozzarella or provolone will do.)
- Breadcrumb Topping: Toasted and buttery, it finishes the dish with a satisfying crunch.
It’s the kind of meal that bridges generations—comforting enough for a kid, rich enough for date night, and undeniably Midwestern in its generosity.
Cooking Chicken Modiga Recipe at Home
Let’s get to the part you came for—the recipe. It’s straightforward, but the magic lies in the details. Give yourself about 45 minutes from start to plate.
Chicken Modiga Recipe
Ingredients:
- 4 boneless, skinless chicken breasts (pounded thin)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-style breadcrumbs (plus ½ cup for topping)
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 cup white wine (dry, such as Sauvignon Blanc)
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 5 tablespoons unsalted butter
- 1½ cups sliced mushrooms (optional but recommended)
- 1½ cups shredded Provel cheese (or substitute provolone + mozzarella)
- 2 tablespoons chopped parsley (for garnish)
Instructions:
Prep the Chicken: Season chicken with salt and pepper. Dredge in flour, dip in egg, then coat with 1 cup breadcrumbs.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden on both sides (about 3 minutes per side). Set aside on a plate—don’t worry if it’s not fully cooked yet.
Sauté the Mushrooms: In the same skillet, add a bit of butter if needed, and sauté mushrooms until browned and tender. Remove and reserve.
Make the Sauce: Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth and lemon juice, then reduce heat to medium. Let it simmer for about 3-4 minutes. Whisk in butter, one tablespoon at a time, until the sauce is smooth and glossy.
Assemble and Bake: Preheat your oven to 375°F. Place chicken in a baking dish. Top with sautéed mushrooms, spoon sauce over each piece, and cover with shredded Provel cheese. Sprinkle with remaining ½ cup breadcrumbs.
Finish in the Oven: Bake uncovered for 15-20 minutes, or until the cheese is bubbly and slightly browned. Garnish with fresh parsley before serving.
Serving Suggestions:
Chicken Modiga pairs beautifully with a side of garlic mashed potatoes, buttered pasta, or even risotto. Add a crisp salad and a glass of the same white wine you used for cooking, and you’ve got yourself a weeknight winner—or a low-key dinner party centerpiece.
Provel vs. the World
Now, about that cheese. If you’re from anywhere outside of Missouri, you might be asking: What exactly is Provel, and why haven’t I heard of it?
Provel is something of a cult ingredient—smooth, smoky, and intensely meltable. It was created in St. Louis in the 1940s and remains a local icon, often sparking debates among cheese purists. But in Chicken Modiga, its presence is irreplaceable. It fuses into the sauce like butter and offers a distinctively creamy, tangy richness that mozzarella or provolone alone can’t replicate.
Can you make this dish without it? Sure. Will it still be delicious? Absolutely. But if you want the full Modiga experience, track down some Provel. (Many Midwestern grocery stores carry it, and some online retailers will ship it vacuum-sealed.)
Why It Still Matters
In a time when food trends cycle faster than Instagram stories—where a dish can go viral and vanish within a week—Chicken Modiga remains quietly, defiantly itself. It’s not trendy. It’s not TikTok-famous. It doesn’t need to be.
Instead, it holds a different kind of culinary value: emotional resonance. It’s the kind of meal that reminds you of family tables, of grandparents who always insisted on seconds, of Sunday evenings when the house smelled like something special was happening. It’s a little messy, a little rich, and entirely comforting.
And that, perhaps more than anything, is what keeps Chicken Modiga alive—whether in a South City restaurant or your own kitchen.
The Final Bite
So go ahead—pound that chicken flat, break open a bottle of white wine, and let your kitchen fill with the scent of lemon butter and toasted breadcrumbs. Chicken Modiga recipe isn’t just a recipe. It’s a reminder that sometimes, the best meals aren’t the most elaborate—they’re the ones that feel like home.
Note: If you’re feeling adventurous, try swapping chicken for veal or even pork chops—a twist some St. Louis chefs have toyed with over the years. But don’t skimp on the sauce. That’s where the soul of the dish lives.
