Beat some thin pork scallop (“filone”), as many as the number of the guests. Put the same quantity of oil and butter in a pan an put on the fire. As soon as it sizzles, arrange the scallops previously slightly dipped in flour. It is important that they are dipped in flour just before being cooked. This operation should be quickly performed and the flour should be shook out so to build a thin film on the scallops. Brown them on both sides and then add some salt. Add a spoonful of Aceto Balsamico Tradizionale di Modena DOP “Italo” and allow the scallops partially to absorb it. Add a small cup of clear soup ( soup made from cubes is better than meat soup). Allow the time needed to absorb and serve warm with purée or better mashed potatoes as side dish.