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.

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.

I now feel like I know how to waste almost nothing in the kitchen thanks to Chef Keller

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!

Between both of Chef Keller's two master classes; I believe I have vastly enriched my culinary skills, knowledge, and abilities- specifically in fundamental execution of master international technique and broad range of options and self- culinary expression. He is an OUTSTANDING instructor, facilitative coach and mentor.

I'm so glad MasterClass brought him back for Season 2 and greatly enjoyed every lesson. I hope for a Season 3 and with maybe Seafoods, Soups & Stews.


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!

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.