GERMAN SCHNITZEL AND POTATOES WITH GORGONZOLA CREAM RECIPE PHOTO BY TASTE OF HOME

Servings: 14 / Total Time: 45 mins

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.

GERMAN SCHNITZEL AND POTATOES WITH GORGONZOLA CREAM RECIPE PHOTO BY TASTE OF HOME