Braciola all'Arturo

Use the smooth side of a meat mallet to pound the pork chops as thin as possible without tearing the meat (about 1/4 inch or 6mm thick). If using pork chops with the bone, pound the meat up to the bone but leave the bone in place.

Put the pork chops on a sheet pan, sprinkle the flour evenly over both, and toss the pork chops in the flour until well coated.

Put the bread crumbs in a mound on another sheet pan and put the eggs in a large bowl.

Dip 1 floured pork chop into the eggs, shake off the excess, then lay the pork chop on top of the bread crumbs and flip the pork chop in the bread crumbs until evenly coated.

Dip the pork chop again in the eggs, coat it a second time in the bread crumbs, and sprinkle both sides with the salt, to taste. Bread the remaining pork chop the same way.

Heat about 1 inch (2.5cm) of oil over medium-high heat in a large cast iron skillet or sauté pan (large enough for 1 pork chop to lay flat) until very hot. Test the oil by adding a few bread crumbs; they should sizzle.

Add 1 pork chop to the skillet and fry until golden brown, 2 to 3 minutes, flip, then brown the other side, about 2 minutes longer. Transfer the pork chop to a plate.

Carefully pour the hot oil from the skillet into a saucepan or metal bowl (save the oil for the second pork chop).

Return the pork chop to the skillet, pour 1/2 cup (120ml) of the vinegar evenly over the surface of the meat, and cook over medium heat, flipping the pork chop occasionally, until the vinegar has mostly evaporated, about 5 minutes. Transfer the pork chop to a plate, let rest for 5 minutes, and serve.

When ready to cook the second chop, pat the skillet dry with paper towels, pour the reserved oil through a strainer into the skillet, and add more vegetable oil, if needed, to fill the skillet by about 1 inch (2.5cm). Fry the remaining pork chop the same way, let cool completely, cover, and refrigerate overnight. Serve the second pork chop at room temperature.