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.

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.