Best 4 German Schnitzel And Potatoes With Gorgonzola Cream Recipes
Indulge in a culinary delight that harmoniously blends the flavors of Germany and Italy in the delectable dish of German schnitzel and potatoes with gorgonzola cream. This classic combination offers a symphony of textures and tastes, featuring crispy schnitzel, tender potatoes, and a rich, creamy sauce infused with the distinct taste of gorgonzola cheese. Whether you're yearning for a comforting meal to warm your soul or seeking to impress your dinner guests with a gourmet experience, this recipe will guide you through the culinary journey to create a dish that captivates the senses and leaves a lasting impression.
Here are our top 4 tried and tested recipes!
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
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 926 calories, Fat 54g fat (33g saturated fat), Cholesterol 216mg cholesterol, Sodium 1132mg sodium, Carbohydrate 73g carbohydrate (9g sugars, Fiber 5g fiber), Protein 38g protein.
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
GERMAN JAEGER SCHNITZEL
German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer.
Provided by Mommy Diva
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
- Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm.
- Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil.
- Add the meat broth and cream.
- Heat the sauce through, but do not boil.
- Add the parsley and serve over spaetzel (or potatoes if preferred).
Tips:
- Use high-quality ingredients for the best flavor. Look for organic, free-range chicken and grass-fed beef.
- Make sure the meat is evenly pounded so that it cooks evenly. You can use a meat mallet or a rolling pin to do this.
- Season the meat generously with salt and pepper. This will help to enhance the flavor of the meat.
- Don't overcrowd the pan when cooking the meat. This will cause the meat to steam instead of fry, resulting in a soggy schnitzel.
- Cook the schnitzel over medium heat so that it has time to cook through without burning.
- Serve the schnitzel with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Schnitzel is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a quick and easy weeknight meal or a special occasion dinner. With so many different variations to choose from, there is sure to be a schnitzel recipe that everyone will love.
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