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Food

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.

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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.



Reviews

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

Great Masterclass! I learned a lot about refining dishes, sauces, and stocks. Taking something you've made, and make it even better!

That one can create great food using cheap ingredients if one spends the time and is patient.

Hi - I was a line cook years ago during college. It was at an Italian restaurant in Narragansett RI (1990-1995). I made pasta, Sautee and appetizers. It was always a lot of fun. I am taking these classes to enjoy cooking at home. I recently got inspired to make a pot roast for my family and got good reviews.

keller is an amazing chef and teacher ... comes across as a very nice person.... I come to Yountville annually and see him on property on our daily walks but have never wanted to bother him. this sep/oct I will try to meet him personally to tell him how much I admire his dedication - patience and persistence bud willis, naples fl


Comments

Elia M.

To answerChristine mcEntee He probably seasons the egg wash because it sick more to the meat and in this method there isn’t flour enough flour on the meat to season it. That’s just a guess

A fellow student

Curious, why add the seasoning to the egg mixture, and not the flour or the breading mixtures?

John R.

I've been cooking schnitzel for years and this recipe is a game changer for me. Huge improvement with just some simple techniques. Thank you!

Gail

Hi Chef, Thank you for the great lesson. In the masterclass workbook on page 14, you have a photo of the finished Wiener schnitzel, but it has a cream sauce on it. What is the sauce? When you plated in the recipe you served it with lemon and parsley. Where can I find the sauce recipe? Thank you!

Ute W.

Hi from Austria. Just want to say thank you for all the inspiration! The lessons are my highlight in Corona-Quarantine-Days. The trick with the water-spray is perfect! I wonder who told you? :)

A fellow student

Recently saw the technique with water in a German cooking show. However, I would normally prefer clarified butter compared to oil for a more buttery flavor. Serve it with potatoes (fried or cooked) and cranberry jam.

Don S.

I make this dish twice a month for my family. It is fast and cooks beautifully, now family favorite!

A fellow student

I made the Wiener Schnitzel (used butterflied pork cutlets) and have to say Chef Keller knocked it out of the park with this one. My husband and I were in Southern Germany this summer and his favorite meal was Wiener Schnitzel with German Potato Dumplings. I recreated this meal using Chef Keller's Wiener Schnitzel techniques and it was BETTER than what we had in Germany!!! I really believe the water 'spritz" of the meat prior to dipping in the flour was KEY. It resulted in the breading separting in bubbled spots from the pork. I used 2 pans to cook the 2 Schnitzels. Note, one pan was a non-stick pan and the other was a Carbon Steel saute pan. The Carbon Steel pan got REALLY hot quickly and that Schnitzel cooked VERY quickly, relative to the non-stick pan! Seasoning the EGG WASH versus the flour, breading or meat was also KEY! Perfect layer to have the dish seasoned! I made a brown sauce for the Schnitzel and served the Brown Butter with crushed buttered bread cubes over the dumplings. Success!!! My thanks to Chef Keller for taking time away from his other ventures to produce these marvelous videow. I am 63 years old and have very few regrets, but one is that I should have gone to culinary school to pursue the passion I have for cooking and baking. These classes are helping me fulfill my dream.

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!