German Schnitzel and Potatoes with Gorgonzola Cream
"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..."
INGREDIENTS
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1 pork tenderloin (1 pound)
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1 cup dry bread crumbs
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2 pounds medium Yukon Gold potatoes, peeled and cut into 1/4-inch slices
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2 cups heavy whipping cream
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2/3 cup crumbled Gorgonzola cheese
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1 teaspoon salt
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1/4 cup minced fresh Italian parsley
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Lemon wedges
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