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German Schnitzel And Potatoes With Gorgonzola Cream Exps Thd17 204661 B08 16 2b 4German Schnitzel and Potatoes with Gorgonzola Cream Recipe photo by Taste of Home

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

  • 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

  • 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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