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German Schnitzel and Potatoes with Gorgonzola Cream

14 reviews
Total Time
Prep: 20 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Beth Taylor, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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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.
    • Test Kitchen Approved

    German Schnitzel and Potatoes with Gorgonzola Cream

    Contest Winner
    14 reviews
    Prep Time 20 min
    Cook Time 4 hours
    Yield 4 servings

    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
    Text Ingredients

    Directions

    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.

    Nutrition Facts

    3 pieces 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.

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