GERMAN SCHNITZEL AND POTATOES WITH GORGONZOLA CREAM

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German Schnitzel and Potatoes with Gorgonzola Cream image

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

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

  • 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.

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