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1
Preheat the oven to 400.
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2
In a medium bowl, whisk the mayonnaise with the yogurt, then whisk in the olive oil until smooth.
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3
Stir in the blue cheese and vinegar and season with salt and pepper.
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4
Put the flour, beaten eggs and bread crumbs into 3 shallow bowls.
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5
Season the pork cutlets with salt and pepper.
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6
Dredge the pork cutlets in the flour, shaking off the excess, then dip in the beaten eggs and bread crumbs.
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7
In a large nonstick skillet, heat 1/4 inch of vegetable oil until shimmering.
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8
Fry 3 pork cutlets over moderately high heat until browned, about 2 minutes per side.
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9
Drain on paper towels, then transfer the pork cutlets to a rimmed baking sheet.
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10
Repeat with the remaining cutlets, adding more oil to the skillet as needed.
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11
Reduce the heat to moderate if they start browning too quickly.
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12
Transfer the cutlets to the oven and bake for 3 to 4 minutes, until just cooked through.
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13
Put the rolls in the oven, cut sides up, and bake for 1 minute, until the rolls are lightly toasted.
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14
Spread about 2 tablespoons of the blue cheese dressing on each side of the rolls.
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15
Mound 1/2 cup of the shredded lettuce on the bottom half of each roll.
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16
Top with a tomato slice and a pork cutlet and close the sandwiches.
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17
Cut the sandwiches in half and serve with hot sauce.
