This thin cutlet of pan-fried veal is a Viennese specialty. The latest versions also use pork instead of veal and the meat is served with boiled potatoes.
First, the meat is pounded, salted, and rolled in flour, eggs, and breadcrumbs to form a crust. The secret is to fry the meat until it becomes golden brown all over.
Feijoada, Brazil
Feijoada is popular in many parts of the globe, as well as being the national dish of Brazil.
This Brazilian version of the stew consists of pork trimmings, which are then transformed into an aromatic stew thanks to all the seasonings and black beans.
Asado, Argentina
More than just barbeque, Asado has roots from the mid-18th century when Pampas Gauchos roasted beef close to a slow-burning fire on a steel structure called an asador. In Argentina, it's a way of life and most households gather for one every week.
The meat is served medium to well done, and what the cook will do is simply place the seasoned meat over a flame, preferably from a wood fire, for around two hours.
Fish and chips, UK
Once you've found the perfect pub with the best fish and chips, nothing else will do. This dish may have a foggy origin, with roots probably both in Lancashire and London. The chips were a cheap staple back in the industrial north and fried fish was common in London's East End.
Wherever it comes from, the perfect chips married with battered white fish is a British national passion that has never been abated.
Moussaka, Greece
A great moussaka is an exquisite dish to have in your collection. With layers of creamy sauce, potato, ground meat, and aubergine create a rich, warm dish that's great for a family get-together.
Also prevalent in Turkey and Lebanon, moussaka is believed to have been around since Arabs brought the aubergine to Greece.