Côtelettes de porc façon ailes piquantes, sauce crémeuse épicée au bleu

Ingrédients

• 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)
• 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

Préparation

1. 1

   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.

2. 2

   Add seasonings and toast for about 1 minutes.

3. 3

   Add heavy cream and bring to a boil, boil for about 2 minutes.

4. 4

   Add cheese, and hot sauce whisk well. Reduce heat to low and simmer for about 5 minutes, whisking occasionally.

5. 5

   Remove from heat, sauce will thicken as it cools.

6. 6

   Rinse cutlets and pat dry.

7. 7

   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.

8. 8

   Mix well and allow to marinate for 30 minutes in the refrigerator.

9. 9

   Mix Panko Bread crumbs in a bowl and set aside.

10. 10

    Remove cutlets from refrigerator and mix well.

11. 11

    Dip cutlets one at a time in panko, pressing down to allow panko to stick.

12. 12

    Repeat and set aside. In a large saute pan, add about 1 cup of olive oil over medium heat.

13. 13

    Fry cutlets about 3-4 minutes per side until golden brown and pork is cooked through.

14. 14

    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.

15. 15

    Note: This dish can be made on the grill, just omit the breading and the eggs in the batter and grill them up.