Latvia's Chef of the Year shares his approach to a juicy cutlet — ketchup allowed

The meat cutlet remains one of the most beloved comfort foods in Latvia, holding its own in popularity against widely known dishes such as sushi, poke bowls, tortillas or risotto. Chef Dinārs Zvidriņš, winner of the "Latvian Chef of the Year 2026" title, was asked to share his approach to achieving a truly juicy cutlet.

Side dishes are a matter of taste

One of the cutlet's strengths is its flexibility when it comes to side dishes — it can be served according to personal preference. The most popular accompaniments mentioned are mashed potatoes, baked or roasted potatoes, and buckwheat, with the choice left entirely up to the individual.

Ketchup gets the green light

On the topic of serving a cutlet, Zvidriņš also addressed the use of ketchup, stating that this widely used condiment is an acceptable addition, even though many professionals in culinary circles tend to be cautious or dismissive of it. This open stance suggests that even recognized chefs don't consider it necessary to follow strict rules when it comes to everyday meals, and are open to simple, widely accessible solutions.