German Schnitzel and Potatoes with Gorgonzola Cream
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
Test Kitchen tips
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
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1Cut tenderloin into 12 slices. Pound with a meat mallet to 1/4-in. thickness. Place 4 slices in a 3-qt. or 4-qt. slow cooker. Layer with 1/4 cup bread crumbs and a third of the potatoes. Repeat layers twice; top with remaining 1/4 cup bread crumbs.
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2In 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.
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