Culinary Arts

Sauté: Wiener Schnitzel

Thomas Keller

Lesson time 09:31 min

Using veal top round and building on techniques you learned in Chapter 3: Chicken Paillard, Chef Keller teaches you his tricks for achieving an airy, crisp layer of breading and the perfect level of seasoning.

Play
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.
Get All-Access

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.

All the basics shared by chef with passion. The best.

This Master Class has provided me, an amateur cook, with insight, understanding and skills that I could never have obtained on my own. Chef Keller is not only a great chef but he is also an outstanding teacher. His own joy about what he does and his incredible knowledge about his craft is instantly apparent to me and makes the class an absolute joy to watch.

Thank you Thomas!! I enjoyed all He recipes you taught in this MC. Taught selflessly and with precision. Loving every minute throughout the lesson.

Chef Keller is Awesome! These courses have been truly inspirational. Thank you for making this possible.


Comments

Lauren E.

Wow amazing techniques especially with the spray bottle with water to spritz the meat before breading!

Mark J.

Did it.... Was perfect. A bit worried it may be undercooked - but everyone survived!

A fellow student

Thank you Chef, I grew up with my mother, who was from Austria, making this delicious dish often. She also used a spritz of water before breading. So glad to see that technique used by you Chef as well. This dish was superb!

Don H.

I really enjoyed the lesson and the potato & cucumber salad was a huge hit. Was a bit choppy on the schnitzel (made several - a few really good and a few overdone). But started to get the hang of it. Key was to really get the oil level up and turn the heat down slightly. Also can never do enough pounding it seems. Overall, lesson was great, but one more round and I'll have it down.

Jörg K.

I was expecting the Schnitzel to be deep fried in clarified butter. That's what they do in Austria. Also, if you want your breading to be really fluffy, use whipping cream instead of water in the egg wash.

Daryl C.

Great tips on prep... The spritz and water to egg wash to produce separation is great!! Thanks Chef.

Kathryn M.

My body is responding to this dish in powerful ways! It tells me I’m starving, and for Weiner Schnitzel - something it’s never wanted before. As I watched you create this dish, I could taste it, smell it; and with the magnificent way in which you teach, even feel the heat of the oil. The artistry you show us wakes me to a whole new level. I also experience joy in learning, as the food science that you teach, along with the art, engages my analytical brain in wonder and excitement. Thank you, Chef Keller.

Felix N.

Being Austrian just a few notes: The usual side dish for this is parsley-potatoes. I have rarely seen potato salad served with this. Please don't ever use Ketchup but try the Cranberry jam instead. Only Kids eat Ketchup along with Schnitzel. I will try the light touch of water next time, have never seen it being done like this.

A fellow student

Ohh love this dish... One of my favourites growing up in Slovakia. I also highly recommend substituting the breadcrumbs with finely crushed cornflakes! Works the same but gives it that extra crunchiness. Also in Austria they usually serve this with a potato salad and cranberry sauce! Yummy

Beth B.

Getting ready to chicken fry some venison tomorrow. Will use this technique. Cutting down a roast since I am not a fan of wild game roasts.