Petto di Pollo alla Modenese

Chicken Breast in the Modenese Style


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is a dish from Modena, which uses local produce in the form of mortadella and Parmesan, finished off with indulgent cream for good measure! You might like to add a little shaving of black or white truffles just before serving.


  • 6 skinless chicken breast fillets
  • 60 ml/4 tbsp plain/all-purpose flour
  • 75 g/3 oz/6 tbsp unsalted butter
  • 6 slices mortadella
  • 65 g/ oz/¾ cup freshly grated Parmesan cheese, plus extra to serve
  • 90 ml/6 tbsp double/heavy cream
  • sea salt and ground black pepper
  • green beans, to serve


  1. Trim the chicken breast fillets and lay them between sheets of clear film or plastic wrap. Bash them lightly with a rolling pin to a thickness of 2cm/¾in to form escalopes. Toss them lightly in the flour, then season with salt and pepper.

  2. Melt the butter in a large frying pan, add the floured chicken and cook for 4-5 minutes on each side, until golden and cooked through. You will probably need to cook two at a time.

  3. Lay a slice of mortadella over the top of each chicken breast (while still in the frying pan) and distribute the grated Parmesan cheese over the top of each.

  4. Pour the cream around the chicken, cover the pan and cook for 5 minutes, or until the cheese has melted. Serve the chicken with the cream spooned over, topped with a little extra grated Parmesan, and accompanied by green beans.