4 pork cutlets approximately 1 lb (500 g)
salt and pepper
2-3 tablespoons flour for dusting
2 tablespoons butter
1 tablespoons extra-virgin olive oil
3-4 tablespoons balsamic vinegar
1/3 cup chicken stock (approximately)
Cut the pork cutlets in very thin slices.
Cover with plastic wrap and pound with a meat pounder.
Place the flour in a shallow dish and add a pinch of salt. Lightly dust the cutlets in the flour. Shake off the excess flour.
Put butter and olive oil in a skillet and turn heat to medium. When the butter starts foaming, place the pork ribs in the skillet.
Brown accurately on both sides.
Add the balsamic vinegar and let it evaporate. Add half of the stock.
Adjust the density of the sauce by adding more stock in case it is too dense, or more flour if it is too liquid. Serve hot.