From Thomas Keller's MasterClass

Sauté: Chicken Paillard

Chef Keller teaches you his paillard technique through this versatile, light dish finished with a sauce you’ll learn in Chapter 19: Vinaigrettes. Learn how to pound out a protein for a thin cut and how to execute a quick sauté.

Topics include: Sauté: Chicken Paillard

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Chef Keller teaches you his paillard technique through this versatile, light dish finished with a sauce you’ll learn in Chapter 19: Vinaigrettes. Learn how to pound out a protein for a thin cut and how to execute a quick sauté.

Topics include: Sauté: Chicken Paillard

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Thats was just amazing - i feel like i have really learned from the very best. cant wait to make things happen now in my own kitchen - THANKS cant wait for a lot more perfect content from chef Keller!!!

I've been the home cook for many, many years. I believe that I'm an above average "home cook". But this course has allowed me to improve, essentially by practicing "PATIENCE" in the kitchen as taught by Chef Thomas Keller. Additionally preparing food in the lesson plan books has widened my personal cookbook and brought more joy to eating in our household. Thank you TK.

Much better than the first one for an advanced cook. Really helpful in improving skills. Bad thing though, the downloads from AWS are failing most of the time.

This class made me more comfortable when creating sauces and I can't tell you how awesome that is for me! I can't wait to try some of these techniques out.

Comments

Paulína S.

How amazing and simple is this? But damn it turned out great. I did chop my onions fine, cause i like it more like that (i like onions a LOT but if they are cut too big it can be overwhelming), used rice vinegar and added clove, anise and juniper berry. Also my almonds were roasted and finely chopped :)

A fellow student

I work in a restaurant and the health inspector informed us last inspection that a damp towel can not be under a cutting board. Pretty sure he was wrong though

A fellow student

perfect instructions.. thank you. Had to put a little more flavour in the chicken, but the sauce vierge was a game changer never tasted anything like it.

Ronald Z.

Enjoyed it. I'm always learning something from Chef Kellerman, such as the detail about when to salt the salad. This is a revelation to me, as I've always salted the salad first and know that the salt just falls to the bottom of the bowl.

A fellow student

I salted both sides of the chicken. Never thought a recipe that used so much oil would feel so light to eat! I think baring the chicken as he does in the lesson to speed up the cooking helps it get done faster and decreases the risk that it ends up dry. Also, massaging the oil into the arugula made a WORLD of difference. I

Sally T.

Layered flavor profile that went well with a Carignane we poured. Did a family style plating for this one. I added some leftover potatoes and it made a wonderful, light meal. The technique of making the chicken is so flavorful. I used small, organic chicken breasts and it does make a difference. Found some locally grown chickens for sale at a farm nearby so looking forward to trying these recipes again. This is a keeper. Ended up using leftover sauce vierge in angel hair pasta with shrimp for another meal. Such a versatile sauce.

A fellow student

Excellent lesson, I noticed Chef only seasoned one side of the protein and then it seemed he laid the seasoned side up. Interesting technique.

Dustin B.

When I handle chicken I always wash my hands before handling anything else. I noticed he didn't do that. Is washing my hands unnecessary? I've always thought raw chicken could carry salmonella.

Alex B.

Well, I had some issues. My paillard had the fibers a little bit "spread" or opened, but the worst is that was dry! any thoughts?

Deirdre

Just made this for lunch. It was great! I now have a much better way to enjoy chicken breast. Chef Keller is an excellent teacher. I know because I’m back for Part 2 having learned so much in Part 1. Thank you.