Save on Pinterest

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    4 servings


  • 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


  • 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.
  • 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.

Test Kitchen tips
  • Austrians are often credited with inventing schnitzel, but it's been widely incorporated into many European cuisines.
  • Often fried, schnitzel made in the slow cooker is satisfying without all the mess of frying.
  • Go crazy with dried herbs to make this dish your own. Just add a teaspoon or two to the bread crumbs.
  • Nutrition Facts
    3 slices 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.

    Recommended Video


    Click stars to rate
    Average Rating:
    • annrms
      Sep 30, 2020

      I had to tweak this recipe because fresh pork was not available when I went shopping this week. I did find frozen breaded cutlets and used them. I made the sauce with gorgonzola and evaporated milk. I served all with wide noodles instead of potatoes which is the way I had schnitzel in Germany. The sauce made the dish, and the squeeze of lemon was the deciding "pop"!

    • Judie
      Sep 7, 2020

      I made the recipe as written with a few changes. I cut a 1/2 inch thick butterflied loin chop horizontally and pounded the meat. I had 4 thin slices that I tossed in the bread crumbs and browned in a skillet before adding to the crockpot. I used thin onion slices and used 2 thinly sliced Russets. I added garlic powder and fresh thyme leaves to the cream mixture. My husband loved the results but I think the dish still needed a flavor boost, perhaps dill or lemon or capers. The gorgonzola taste was nearly imperceptible. Mine took 4 hr in the crockpot. The ease of preparation and economical aspect of this recipe make it repeatable. I served a three bean salad in vinaigrette for the side. My husband asked for sauerkraut the next time.

    • Kimosaabe
      Aug 23, 2020

      Absolutely delicious! Highly recommended. I stuck pretty much with the original recipe. I added a little more spice, a teaspoon of garlic/pepper seasoning and a tad more heavy whipping cream since my tenderloin was about 1 1/4 pounds. I also followed a posters suggestion to add layers of a thinly sliced onion as well. Gotta tell ya ... this is a great dish.

    • Susah
      Jun 2, 2020

      Oh my God! What an amazing recipe. I made it exactly as written and couldn't be happier. This is honestly one of the best dishes I have ever eaten and I have had plenty at the age of 76. Don't change a thing!

    • Kimberly
      May 25, 2020

      WOW!! I had to use Italian bread crumbs and I used full cup of gorgonzola. I only had dried parsley too. Dang COVID! But my husband and I were amazed at the flavors. I was worried it may be too bland. I was happily wrong. Don't skimp on the lemon wedges...Just an extra pow to this dish. This recipe goes in my favorites file for sure. Easy Pleasy.

    • Jan
      May 19, 2020


    • Karen
      May 18, 2020

      Very disappointed. No correlation at all to schnitzel, way too much potato, and no real flavor beyond the Gorgonzola. Will definitely NOT make this again.

    • woodien007
      May 18, 2020

      Honestly wasn’t my favorite. It did have a lot of flavor but i wasn’t a fan of how the breadcrumbs come out in a slow cooker.

    • bonniekenk
      May 17, 2020

      I love the premise of this recipe. But I made so many changes that i cant review the original recipe. But the premise deserves 5 or more stars. If you would like to know, thanks to,Covid 19 I wasn't able to get plain breadcrumbs so I had to use Italian breadcrumbs. Additionally I wasn't able to get heavy cream so I had to use half and half. And there were no Yukon Gold potatoes so i used red potatoes unpeeled. Additionally I used blue cheese instead of gorgonzola. I will make this recipe like this from now on even if I can get all the original ingredients after Covid 19 moves on. Because it was fabulous this way.

    • Kit
      May 16, 2020

      I added a couple layers of sliced onion and thyme to the cream. After reading other reviews I also used garlic powder after it was assembled.