"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 01-03-2012, 06:52 PM   #1
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
ISO Choux "non-stuffed" pork

Several years ago I came across a recipe that was thin sliced pork cutlets that had {as near as I can tell} a savory choux with procuitto and other flavorings mixed in, cooled and packed onto the pork, breaded and shallow fried. I looked in all my cooking mags but could not find it. Does this sound familiar to anyone? If so could you share either the name or a recipe for it?

Thanks! PTop

__________________

__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 01-03-2012, 07:24 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Ptop, I'm a little confused about the choux and pan frying. The pastry was fried?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-03-2012, 08:54 PM   #3
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
It's hard to explain, I recall it being a savory "choux" type of thing. When cooled and all other ingredients are added, it is pressed into the thin sliced pork, breaded with the standard breading and shallow fried. The end result leaves the "choux" very smooth, creamy and studded with procuitto while the outside is nice and crunchy. A real treat! Maybe it is more of a extra thick pastry cream??

Thanks! P Top

Added afterthought.......it was a flour based mixture.
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 01-04-2012, 04:18 AM   #4
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Google Wiener schnitzel cordon-bleu
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 01-04-2012, 01:12 PM   #5
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Bolas..Schnitzel is a recipe that I cook often with chicken, cordon bleu is not what I am after as this is not a stuffed application. It is more of a modified croquet. Thank you though.
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 01-05-2012, 12:07 PM   #6
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
I can't even find what I am looking for on a web search!
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 01-07-2012, 05:47 PM   #7
Sous Chef
 
SharonT's Avatar
 
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
I've never seen anything like this... but I for one am really hoping you'll try it and give us the results! Cheese of some sort added to the choux mixture with the proscuitto?
__________________
Sharon
SharonT is offline   Reply With Quote
Old 01-07-2012, 06:07 PM   #8
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Parma I think..........I spent the better part of Thursday searching through all and I do mean ALL my cooking mags and an extensive web search. Sadly I couldn't find it. I know that it is not something that I would have tossed out. If I had more baking knowledge I could come up with something close.........
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 01-07-2012, 06:53 PM   #9
Sous Chef
 
SharonT's Avatar
 
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
huh. Frustrating. Choux dough is so sticky... do you think additional flour is added after cooking the choux paste in order to be able to, as you say, pack it onto the pork cutlets?

I have had a couple of those day-long searches for something I saw somewhere in a magazine or cookbook... not fun... unless you find something else in the process?
__________________
Sharon
SharonT is offline   Reply With Quote
Old 01-08-2012, 04:24 AM   #10
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Something like this Spanish Tapas - Ham Croquettes Recipe - Croquetas de Jamón Recipe
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Reply

Tags
pork

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.