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.

Amazing class. Thank you for the knowledge. Can't wait to try every recipe.

Thomas Keller is an excellent educator. I would think of a question and it was answered. He's great at not assuming you already know something. I learned so much! Thank you Chef Keller!

I have been inspired to practice my skills. I've begun applying Chef Keller's techniques and I am realizing a very real and positive difference in my cooking!

My favorite class so far. Thomas shares so much useful information it's amazing!


selphie B.

if you all want to see him washing hands in this master class, the video will be 30 mins. the extra minutes watching him washing his hands. they absolutely cut and edit the clip.

Kathie E.

It's delicious. What a great simple dish to make. Due to food shortages , I made the salad with arugula and toasted regular almonds with an olive oil, lemon juice and zest vinaigrette. Simple is always more difficult because you can't make mistakes. I work as a cook.

Marco O.

He washed his hands between cuts. its funny to read so many moments about that matter


Looks nice, but I certainly wouldn't eat his dish; it's thoroughly contaminated with raw chicken, as is now his entire work area. He seasoned that salad with the same hand he'd picked up raw chicken with minutes earlier. Most surprising coming from an experienced chef...


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 :)