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Chicken Scaloppine Romagna-Style
Scaloppine di Pollo alla Romagnola
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2 pounds chicken scaloppini, pounded thin
1 teaspoon salt
1 teaspoon pepper
6 tablespoons flour
8 tablespoons extra-light olive oil
4 ounces grated Romano cheese
Serves 4 to 6
Make the Romagnola Sauce and keep warm.
Sprinkle the chicken scaloppini with salt and pepper. Dust the scaloppini lightly with flour, shaking to remove excess flour.
Heat half the olive oil in a large saucepan on high, and quickly brown half the chicken on both sides for 2 minutes. Remove from heat; place on a platter, and cover with foil to keep warm. Add the 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, cook for 3 to 4 minutes.
Place the scaloppini on a serving tray and spoon the sauce on top and sprinkle with Romano cheese.
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