Cooking from My Books ~ Chicken Modena


Chicken Modena before baking 2 B
Chicken Modena ready to bake

Chicken Modena
Way back in the 60’s I received a copy of The Flavor of Italy, in recipes and pictures, pretty black and white pictures and a recipe on each page, can’t get more basic than that and the compact book was $5.95 now a true treasure in my kitchen.

While I make many of the recipes in the book the one that is most popular and requested for dinner celebrations around here is “Chicken Modena”, breaded cutlets layered with prosciutto and Fontina cheese. The original recipe calls for Canadian bacon and Swiss cheese and I can honestly say that I’ve never tried that version as we changed it to included prosciutto and Fontina.

I always have homemade breadcrumbs on hand and add a little more grated parm and lemon zest for this recipe.

Chicken Modena breaded cutlets
Breaded cutlets for Chicken Modena

2-3 cups fresh homemade seasoned breadcrumbs
8 thin sliced chicken cutlets, pounded to an even thickness
3 eggs, whisked
Salt and pepper
Flour for dredging (season it as well)
12 slices Fontina Cheese
12 slices prosciutto
6 Tablespoons butter
4 Tablespoons EVOO

Dredge cutlets in flour, egg and finally the bread crumbs, place on rack in a sheet pan and refrigerate until ready to sauté.

Sauté cutlets in butter and olive oil (in batches if necessary) 3-4 minutes until golden brown on each side. Place a cutlet on each layer of prosciutto and cheese and layer once again with prosciutto and cheese.

Butter a baking dish that is large enough to hold all of the cutlets, layer a slice of prosciutto for each cutlet and cover with sliced cheese. Bake in 400° oven until cheese is melted, serve with lemon wedges.
Breaded cutlets for Chicken Modena