Recipe created by Executive Chef Jyll Everman, Gather on Broadway

Foodservice Quantity (Makes 10 Sandwiches)
$3.35 per serving

Ingredients

10 thin cut boneless pork chops
Salt and pepper
10 large brioche buns
2 cups flour
4 eggs, beaten
2 cups panko bread
1/2 cup BelGioioso Parmesan cheese, grated
2 tsp. seasoned salt
1 Tbsp. Italian seasoning
1/2 cup vegetable or canola oil
3/4 cup mayonnaise
2 Tbsp. white vinegar
3-5 Tbsp. minced jarred Calabrian pepper (depending on heat desired)
1 tsp. sugar
4 cups shredded cabbage (mix of green, purple and white if possible)
10 slices BelGioioso Mild Provolone slices

Directions

Season both sides of the pork chops with salt and pepper. Combine the panko bread crumbs with the BelGioioso Parmesan, seasoned salt and Italian seasoning and mix well. Dredge the pork through the flour, then the beaten eggs, then the seasoned panko.

Heat the oil in a large non-stick sauté pan over medium high heat. Once hot, add the pork and cook until one side is golden brown. Carefully flip and cook until the other side is golden and the pork is cooked through. Top with cheese.

In a large bowl, whisk the mayo, vinegar, Calabrian pepper and sugar and season with salt and pepper to taste. Mix well with the cabbage.

Place pork on the bottom of the bun, then top the cheese with about 1/2 cup of coleslaw. Top with the top bun and skewer to secure sandwich.