Poland

“Cześć” … “Hello”
The world’s tallest statue of Jesus is found in the town of Swiebodzin in Poland. The 167 foot tall statue (including its 55 foot pedestal) is called Christ The King and towers higher than Rio de Janeiro’s Christ The Redeemer which stands at a mere 125 feet.
It is also home to Wroclaw, Europe’s Capital of Culture 2016, which is often called The Venice of the North, due to it’s location on the Odra River, with its 12 islands, 130 bridges and riverside parks.
One of the world’s oldest salt mines is the Wieliczka Salt Mine which was built in the 13th century and produced table salt until 2007. It is also referred to as “the Underground Salt Cathedral of Poland” due to its three chapels and an entire cathedral which was carved out of the rock salt by the miners and was placed on the UNESCO list of World Heritage Sites in 1978.
Many notable people hail from Poland including; Marie Curie, Chopin, Roman Polanski and Pope John Paul II.
Poland has been invaded or fought for freedom in insurrections 43 times from 1600 – 1945.
In September 1939, World War II started with the invasions of Poland by Nazi Germany and the Soviet Union (as part of the Molotov–Ribbentrop Pact). More than six million Polish citizens died in the war.

Some popular Polish recipes include Bigos (hunters stew), Pierogi (dumplings), On a wet and cold February evening however, we were in the mood for something relatively simple & quick, so I cooked Kotlet schabowy (breaded pork cutlet) and served it with little roasted rosemary spuds.
Rating: 7/10. It could’ve benefited from a little more seasoning, so I have adapted the recipe slightly.

Prep time: 10 mins
Cook time: 15 mins

2 boneless pork shoulder steaks (or 1 each for however many you want to feed!)
Salt and black pepper
1 tsp season all
Plain flour
1 large egg beaten with 1 tsp water
Panko breadcrumbs
Vegetable oil

Bash the pork between two pieces of clingfilm to 1/4-inch thickness.
Season both sides of the steaks with salt and pepper.
Put flour on a plate with 1 tsp of season all.
Dredge each steak in flour, then egg, then panko breadcrumbs.
Allow cutlets to dry for 10 minutes before frying.
Heat oil to a depth of 1/2 inch in a large skillet.
Fry the pork cutlets one at a time in the pan for 5 minutes per side until golden.
Put in the oven covered with foil to keep warm whilst you cook the other steak(s).
Serve with chips or little roasted potatoes.