German Schnitzel and Potatoes with Gorgonzola Cream
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 4 servings.
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
Ingredients
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1 pork tenderloin (1 pound)
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1 cup dry bread crumbs
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2 pounds medium Yukon Gold potatoes, peeled and cut into 1/4-inch slices
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2 cups heavy whipping cream
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2/3 cup crumbled Gorgonzola cheese
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1 teaspoon salt
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1/4 cup minced fresh Italian parsley
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Lemon wedges
Directions
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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.
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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 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.
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