Chicken Modiga Recipe
Chicken Modiga Recipe, an absolute culinary wonder, is presented.
Need something to satisfy your craving for a mouthwatering Italian-American treat? Stop looking!
Let your taste buds take you on an adventure with this tempting recipe, and let your inner chef go.
How to Make Chicken Modiga
No matter how much or how little experience you have in the kitchen, our detailed instructions will help you master this delicious dish.
Prepare to savor the golden, crispy chicken cutlets topped with a melted Provel cheese blend, white vinegar, and lemon sauce.
Let’s delve into the magical realm of Chicken Modiga and take your cooking skills to new heights.
In St. Louis, I first eat Chicken Modiga. Since then, I’ve made chicken modiga several times at home.
Breading and pan-frying the chicken, watching the golden cheese melt and bubble in the oven—it’s a gastronomic journey that never disappoints.
Ingredients of Chicken Modiga
- 6 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup white vinegar
- Juice of 1 lemon
- 1 cup shredded Provel cheese (or a combination of cheddar, Swiss, and provolone)
Step-by-Step Guide
Preheat your oven to 375°F (190°C).
Combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper in a shallow dish.
Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere. Repeat with all the chicken breasts.
Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and the garlic is fragrant about 5 minutes.
Deglaze the skillet by adding the white wine and lemon juice. Stir well to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for a few minutes until slightly reduced.
Place the cooked chicken breasts in a baking dish. Pour the mushroom and wine sauce over the chicken.
Sprinkle the shredded Provel cheese over the top of the chicken and sauce.
Bake in the oven for about 20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it rest for a few minutes before serving. Serve with pasta or your choice of side dishes.
FAQs
Can I substitute the heavy cream with a lighter alternative?
For a lighter version of chicken modiga, you can use half-and-half or whole milk instead of heavy cream. However, keep in mind that this may affect the richness and creaminess of the sauce.
Serving Chicken Modiga
Plating: Place a cooked chicken breast on each plate or arrange them on a large serving platter. Make sure to spoon some of the mushroom and wine sauce over the top of each chicken breast.
Garnish: You can garnish the dish with fresh herbs like chopped parsley or basil for added visual appeal. Garnishing will also provide a pop of color to the plate.
Texture: The texture of Chicken Modiga is best appreciated when the chicken is crispy on the outside from the breading and tender on the inside. Ensure you cook the chicken until it’s golden brown and cooked through, but not overcooked or dry.
Serving Suggestions: I love to serve with pasta, such as spaghetti or fettuccine, which pairs well with the tangy mushroom and wine sauce. You can also serve it with vegetables or a fresh green salad to balance the flavors.
Chicken Modiga Recipe
Ingredients
- 6 boneless skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs beaten
- 1/4 cup olive oil
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 1/2 cup white vinegar
- Juice of 1 lemon
- 1 cup shredded Provel cheese or a combination of cheddar, Swiss, and provolone
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper in a shallow dish.
- Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere. Repeat with all the chicken breasts.
- Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and the garlic is fragrant about 5 minutes.
- Deglaze the skillet by adding the white wine and lemon juice. Stir well to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for a few minutes until slightly reduced.
- Place the cooked chicken breasts in a baking dish. Pour the mushroom and wine sauce over the chicken.
- Sprinkle the shredded Provel cheese over the top of the chicken and sauce.
- Bake in the oven for about 20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it rest for a few minutes before serving. Serve with pasta or your choice of side dishes.
