German Schnitzel and Potatoes with Gorgonzola Cream

Total Time

Prep: 20 min. Cook: 4 hours


4 servings

Updated: Apr. 24, 2022
I lived in Germany for five years and developed a fondness for traditional schnitzel. It’s a labor of love, so I came up with this easy, clever way to make it in a slow cooker. —Beth Taylor, Pleasant Grove, Utah
German Schnitzel and Potatoes with Gorgonzola Cream Recipe photo by Taste of Home


  • 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 4 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, 4-6 hours or until meat and potatoes are tender. Sprinkle with parsley; serve with lemon wedges.

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 satisfying 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.
  • Nutrition 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.