German Schnitzel And Potatoes With Gorgonzola Cream Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes in a large pot of salted water until tender. Drain and set aside.
• STEP 2.Meanwhile, prepare the schnitzel by pounding the pork slices until thin. Season with salt and pepper.
• STEP 3.Dip each pork slice into flour, then beaten eggs, and finally breadcrumbs. Press the breadcrumbs firmly onto the pork to ensure they adhere.
• STEP 4.Heat oil in a large skillet over medium-high heat. Fry the schnitzel until golden and crispy on both sides. Remove from the skillet and drain on paper towels.
• STEP 5.In the same skillet, melt butter and add minced garlic. Cook for a minute until fragrant.
• STEP 6.Add gorgonzola cheese and heavy cream to the skillet. Stir until the cheese has melted and the sauce is smooth and creamy.
• STEP 7.Serve the schnitzel and potatoes with the gorgonzola cream sauce on the side. Garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to pound the pork slices evenly to ensure even cooking.
• Press the breadcrumbs firmly onto the pork to ensure they adhere well.
• Use a high-quality gorgonzola cheese for the best flavor in the cream sauce.

Storage and Serving

• Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the schnitzel in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
• Serve the schnitzel and potatoes with the gorgonzola cream sauce immediately for the best taste and texture.