b'I N G R E D I E N T S Chicken Scaloppine Romagna StyleScaloppine di Pollo alla RomagnolaRomagnola Sauce2 pounds chicken scaloppine, Prepare the Romagnola Sauce and keep warm.pounded thin1 teaspoon salt1 teaspoon pepper Sprinkle the chicken scaloppine with salt and pepper. Dust the scaloppine lightly 6 tablespoons flour with flour, shaking to remove excess. Heat half the olive oil in a large saucepan on 8 tablespoons extra-light olive oil high, and quickly brown half the chicken on both sides for 2 minutes. Remove from 4 ounces grated Parmesan or the pan and place on a paper-lined plaer. Cover with foil to keep warm. Add the Romano cheese remaining oil and repeat with the remaining pieces of chicken. Bring the Romagnola Sauce to a boil. Add the chicken and reduce to a simmer, cooking for 3 to 4 minutes. Place the scaloppine on a serving tray, spoon the sauce on top, and sprinkle with Parmesan or Romano cheese.57'