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German Schnitzel & Potatoes with Gorgonzola Creamy Cheese


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German Schnitzel & Potatoes with Gorgonzola Creamy Cheese 0 Picture


  • 1 pork tenderloin (1 lb.)
  • 1 cup dry bread crumbs
  • 2 lbs. Yukon Gold Potatoes, peeled and cut into 1/4" slices
  • 2 cups heavy whipping cream
  • 2/3 cup crumbled Gorgonzola cheese
  • 1 tsp salt
  • 1/4 cup minced fresh parsley
  • lemon wedges


Servings 4


Step 1

Cut tenderloin into 12 slices. Pound with a meat mallet to 1/4 inch thickness. Place 4 slices in a 3 or 4 quart slow cooker. Layer with 1/4 cup bread crumbs and a third of the potatoes.Repeat layers twice; top with remaining bread crumbs.

Combine Gorgonzolo cheese and salt. Pour over pork mixture; cook on low, covered, until meat and potatoes are tender, 4-5 hours. Sprinkle with parsley and serve with lemon wedges.

NOTE: I do not have a slow cooker so I assembled the ingredients in a baking dish following the same directions and baked it at 325 for about an hour. Worked terrific.

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