It's A "Wing" Thang!
I can't tell a lie. I should have posted this a long time ago. Every time I have made this dish, I have eaten it before I even had time to take pictures.
Yes, it's that good, and yes, I like food a lot, if you have not 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.
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.
Hot Wing Pork Chop Sandwich with Spicy Blue Cheese Cream Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
12 boneless pork cutlets
4 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
Blue Cheese Cream Sauce (recipe below)
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.
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
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.
Note: This dish can be made on the grill, just omit the breading and the eggs in the batter and grill them up.