Culinary Arts

Sauté: Chicken Paillard

Thomas Keller

Lesson time 13:38 min

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.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making 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.


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

Chef Keller presents comprehensive demonstrations and explains everything very well. He expresses a quality that transcends cooking. The knowledge packed into this Masterclass is simply amazing.

Great tips! And I love how Chef Keller demonstrated the transformation from one base sauce to another. Plus the additional knowledge about meats is great!

Really enjoy the step by spet instructions and demonstrations. The lessons build nicely on one another.

Have been busy all year round but the moments I have, I watch Thomas Keller's expert teachings. All amazing and well explained. Love them all!!



Did I just watch Keller contaminate almost his entire kitchen, touching every utensil, salt, bowls, knives, etc with raw chicken?

Eric S.

I was very glad to be reminded of the S&P. That utilizing the Salt only method is very simple way of enhancing the flavor of the Chicken and the oil as well. I have become lazy utilizing OO only. Thank you Chef Thomas Keller...!

A fellow student

I was very surprised that after directly handling the raw chicken you didn't wash your hands but continued. I have some knowledge of this as I teach food safety.

Tom C.

Does anyone remember the exact brand of spatula/turner that Thomas Keller spoke of? I had a website opened with it and in my basket ready to buy, but lost it when restarting my computer. Thanks

Alexander T.

From Chef Kellers first course. Sauce Anglais made into an exceptional vanilla ice cream and a Swiss meringue, decorated with seasonal berries and a fresh wild berry sauce. Wonderful! Alexander Thoma, Switzerland July 2019

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