I can’t tell a lie. I should have posted this a long time ago.
Every time I’ve made my Hot Wing Pork Chops Sandwich, I’ve eaten it before I even had time to take pictures.
Yes, it’s that good, and yes, I like food a lot, if you haven’t already noticed!
I don’t know anyone who does not like hot wings, I just don’t.
Even my vegetarian friends like hot wings.
They even eat soy hot wings to get the hot wing taste.
If you have never had a hot wing, then you are missing out.
A hot wing hits all the right spots, it’s crispy, yep, fried and crispy, it’s spicy and it has a little bite to it, especially if you like them real hot!
I have decided one of the best things about a good hot wing is a good hot wing dipping sauce.
Bring on the Gorgonzola!
Yes, I know hot wings are usually served with a nice, cold, blue cheese or ranch dipping sauce.
Well, sometimes I like to be a little different than most people, if you haven’t notice.
I want a hot, spicy, creamy, cheesy, Gorgonzola sauce and that is just what I created.
And no people, I did not forget that a hot wing is chicken.
I told you, I am different, so I decided to use pork cutlets instead of chicken.
I am telling you, this works, I pan fried my panko battered pork cutlets in extra virgin olive oil.
You could do this with half butter and half olive oil, but who am I to suggest such things!
After about 3-4 minutes per side these babies are nice and crispy.
Look at this baby!
Yes, the lettuce is just for photos.
And so is the celery hiding in the background.
I like to serve this sandwich with a side of extra sauce for dipping, the sandwich, not the celery.
And yes, I added the hot wing sauce to the cutlet marinade, instead of making it separately like traditional hot wings.
I did not want to go though all the trouble of getting perfectly crisp cutlets, to risk loosing the crisp by drenching it in hot wing sauce.
I just drenched it in Blue Cheese Cream Sauce instead.
Remember, I said I am kinda different.
- 12 boneless pork cutlets
- 6 kaiser rolls
- 2 eggs, lightly beaten
- 1 tbsp. creole seasoning
- 1 tbsp. onion powder
- 1 tbsp. black pepper
- 1 lemon, zested, juiced
- 1/2 c. hot sauce
- 1 box panko bread crumbs mixed with 1 tsp. black pepper, 1 tsp. creole seasoning
- olive oil
- Blue Cheese Cream Sauce (recipe below)
For the Spicy Blue Cheese Cream Sauce:
- 4 oz. Gorgonzola cheese
- 1/2 c. sharp cheddar
- 1/2 c. jack cheese
- 1 1/2 c. heavy cream
- 1 tbsp. hot sauce
- 1 tsp. black pepper
- 1/2 tsp. creole seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tbsp. butter
- 1 tbsp. flour
- To prepare the Blue Cheese Cream Sauce, in a medium stock pot melt butter over medium heat, add flour and whisk well for about 1 minute.
- Add seasonings and toast for about 1 minutes.
- Add heavy cream and bring to a boil, boil for about 2 minutes.
- Add cheese, and hot sauce whisk well. Reduce heat to low and simmer for about 5 minutes, whisking occasionally.
- Remove from heat, sauce will thicken as it cools.
- Rinse cutlets and pat dry.
- Place cutlets in a flat dish and season with all the seasonings, add the zest and juice of a lemon and add hot sauce and 2 eggs.
- Mix well and allow to marinate for 30 minutes in the refrigerator.
- Mix Panko Bread crumbs in a bowl and set aside.
- Remove cutlets from refrigerator and mix well.
- Dip cutlets one at a time in panko, pressing down to allow panko to stick.
- Repeat and set aside. In a large saute pan, add about 1 cup of olive oil over medium heat.
- Fry cutlets about 3-4 minutes per side until golden brown and pork is cooked through.
- Assemble sandwich by lightly toasting bread, add cutlets and as much blue cheese sauce as you like and serve more sauce on the side to dip.
- Note: This dish can be made on the grill, just omit the breading and the eggs in the batter and grill them up.
- Serving Size: 6