German Schnitzel and Potatoes with Gorgonzola Cream Recipe

German Schnitzel and Potatoes with Gorgonzola Cream Recipe
German Schnitzel and Potatoes with Gorgonzola Cream Recipe photo by Taste of Home
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German Schnitzel and Potatoes with Gorgonzola Cream Recipe

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I lived in Germany for five years and ate a lot of schnitzel. I developed this recipe so it wasn't so time-consuming to make. I get asked for the recipe every time I make it. —Beth Taylor, Pleasant Grove, Utah
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 4 hours

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1 cup dry bread crumbs
  • 2 pounds medium Yukon Gold potatoes, peeled and cut into 1/4-inch slices
  • 2 cups heavy whipping cream
  • 2/3 cup crumbled Gorgonzola cheese
  • 1 teaspoon salt
  • 1/4 cup minced fresh Italian parsley
  • Lemon wedges

Directions

Cut tenderloin into 12 slices. Pound with a meat mallet to 1/4-in. thickness. Place four slices in a 3- or 4-qt. slow cooker. Layer with 1/4 cup bread crumbs and a third of the potatoes. Repeat layers twice; top with remaining bread crumbs.
In a small bowl, combine cream, Gorgonzola and salt. Pour over pork mixture; cook on low, covered, until meat and potatoes are tender, 4-6 hours. Sprinkle with parsley; serve with lemon wedges. Yield: 4 servings.

Test Kitchen tips
  • Austrians are often credited with inventing schnitzel, but it's been widely incorporated into many European cuisines.
  • Often fried, schnitzel made in the slow cooker is great without all the mess of frying.
  • Go crazy with dried herbs to make this dish your own. Just add a teaspoon or two to the bread crumbs.
  • Originally published as German Schnitzel and Potatoes with Gorgonzola Cream in Taste of Home December 2017

    Nutritional Facts

    3 slices pork with 1 cup potato mixture: 926 calories, 54g fat (33g saturated fat), 216mg cholesterol, 1132mg sodium, 73g carbohydrate (9g sugars, 5g fiber), 38g protein.

    • 1 pork tenderloin (1 pound)
    • 1 cup dry bread crumbs
    • 2 pounds medium Yukon Gold potatoes, peeled and cut into 1/4-inch slices
    • 2 cups heavy whipping cream
    • 2/3 cup crumbled Gorgonzola cheese
    • 1 teaspoon salt
    • 1/4 cup minced fresh Italian parsley
    • Lemon wedges
    1. Cut tenderloin into 12 slices. Pound with a meat mallet to 1/4-in. thickness. Place four slices in a 3- or 4-qt. slow cooker. Layer with 1/4 cup bread crumbs and a third of the potatoes. Repeat layers twice; top with remaining bread crumbs.
    2. In a small bowl, combine cream, Gorgonzola and salt. Pour over pork mixture; cook on low, covered, until meat and potatoes are tender, 4-6 hours. Sprinkle with parsley; serve with lemon wedges. Yield: 4 servings.

    Test Kitchen tips
  • Austrians are often credited with inventing schnitzel, but it's been widely incorporated into many European cuisines.
  • Often fried, schnitzel made in the slow cooker is great without all the mess of frying.
  • Go crazy with dried herbs to make this dish your own. Just add a teaspoon or two to the bread crumbs.
  • Originally published as German Schnitzel and Potatoes with Gorgonzola Cream in Taste of Home December 2017

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