Polish Schabowy with sauerkraut and potatos

Polish cuisine is delicious. There is one meal which seems to be more traditional to the Pole than Hamburgers to the American. I sometimes get the feeling that certain people live on nothing but this dish there. The reason for this could be that its simply very tasty and not too hard to prepare. It also helps you get through a cold, winter day well as it's filling and nourishing. I present crumbed pork loin.

Ingredients:

Pork loin cutlets (1 per person)
Breadcrumbs
Egg (1 or 2, depending on amount of meat)
Crushed garlic
Sauerkraut
Butter
Flower
Cumin
Potatos
Parsley for garnishing

Procedure:

Cabbage:
1. Boil sauerkraut until soft. Time varies between different cabbage types.
2. Strain some of the water to leave sauerkraut just moist.
3. Salt and pepper to taste and add about half a teaspoon of cumin.
4. Make a roux by frying about 3 tablespoons of butter with about 2 tablespoons of flour. The consistency should be creamy. Fry until golden.
5. Add roux to cabbage and simmer for another 15 minutes.

Pork:
1. Tenderize meat by pounding it with a special hammer-like object.
2. Rub with garlic. Salt and pepper to taste.
3. Beat egg well on a plate. Pour breadcrumbs onto another plate.
4. Coat cutlet by dipping in egg, then transfer to plate of breadcrumbs and coat well on both sides.
5. Fry in oil over a medium flame on both sides until golden in colour.

Serve with potatos, either mashed with some butter and/or milk or sour cream or just simply boiled in pieces. Pour some of the oil from the pan over the potatos and garnish with a little parsley. I also like to squeeze a slice of lemon on the cutlet just before I eat it.
It is also popular to substitute the sauerkraut with beetroot, prepared hot or cold.

You would think that with such a fatty diet the girls would be ugly. On the contrary, as Polish beauty, Joanna Krupa wishes to point out: