Crispy chicken and haggis escalopes with whisky and chicken butter sauce
Serves 6 | prep 1 hr 30 mins | total time
Crispy chicken and haggis escalopes with whisky and chicken butter sauceSubscribe to Sainsbury's magazine
Serves 6 | prep 1 hr 30 mins | total time
These tasty escalopes are served with a super creamy whisky sauce. Serve with greens
Nutritional information (per serving)
- 6 skinless chicken breast fillets
- 300g haggis
- 75g plain flour
- 9 large eggs, beaten
- about 350g panko dried breadcrumbs
- up to 1ltr vegetable oil for deep frying, or 125ml to shallow fry
- flaky sea salt
- cabbage or other greens to serve
For the butter sauce
- 2 tbsp vegetable oil
- 100g shallots, diced
- 150g button mushrooms, sliced
- 4 garlic cloves, crushed
- 8 sprigs fresh thyme, leaves picked
- 300ml whisky
- 750ml good-quality chicken stock
- 1 tbsp cornflour
- 100g cold unsalted butter, diced
Prep the escalopes and sauce to the end of step 5 the day before frying. The escalopes can be shallow-fried a couple of hours before serving.
- Slice through the chicken breasts horizontally, cutting just three-quarters of the way through, then open out to butterfly them.
- Place a butterflied chicken breast between 2 large sheets of baking paper and use a rolling pin to bash it to an even thickness; about 1cm. Set aside and repeat with the remaining fillets.
- Divide the haggis into 6 and roll out between the layers of baking paper until each piece is around three-quarters of the size of a flattened chicken fillet. Press a piece of haggis on top of each chicken breast and chill for 30 minutes.
- Put the flour, beaten eggs and breadcrumbs in 3 separate shallow bowls. Coat each haggis-topped chicken breast in flour, egg and breadcrumbs in turn, pressing down well to ensure the breadcrumbs stick. Chill for 20-30 minutes, then coat the escalopes again in egg and breadcrumbs, pressing to make sure that each escalope is completely covered. Cover and chill while you make the butter sauce.
- For the butter sauce, heat the oil in a large saucepan and sweat the shallots, mushrooms, garlic and thyme with a pinch of salt over a low heat until soft; around 15 minutes. Add 250ml of the whisky, then increase the heat and reduce by three-quarters. Add the chicken stock and reduce by two-thirds. Remove from the heat, strain through a fine sieve and return to the saucepan.
- To shallow fry the escalopes and finish cooking in the oven, pour about a third of the 125ml oil into a large frying pan – you want enough to cover the bottom of the pan. Heat until starting to shimmer, then add 2 crumbed escalopes (haggis-side down) and fry on a medium-high heat for 2-3 minutes or until lightly golden. Turn and fry for another 1-2 minutes – they won’t be fully cooked through at this stage. Transfer to a baking tray and repeat with the remaining escalopes, wiping out the pan and adding extra oil as needed. If prepping ahead, cool, then chill.
- To deep fry just before serving, preheat the oven to 120°C, fan 100°C, gas 1⁄2, as a warming oven. Pour 1 litre of oil into a large, deep saucepan (to no more than half-full) and heat to 160°C (use a cooking thermometer or test with a few panko breadcrumbs – they will sizzle and turn golden brown in 40 seconds). Working 1 or 2 at a time, deep fry the coated escalopes for 6 minutes, carefully turning halfway, until golden brown. Drain on kitchen paper, season with flaky sea salt and keep warm on a baking tray in the oven while you fry the rest and finish your sauce.
- To serve the previously shallow-fried escalopes, preheat the oven to 200°C, fan 180°C, gas 6. Bake the escalopes in the oven for 10 minutes (or 20-25 minutes from chilled, until piping hot) or until the juices run clear. Sprinkle with flaky sea salt just before serving.
- Meanwhile, return the sauce to the heat. In a small bowl, blend the cornflour with a tablespoon of the sauce to make a paste, then add to the pan, bring the sauce to the boil and simmer for a couple of minutes until thickened. Remove from the heat and whisk in the cold butter, a couple of pieces at a time, until glossy and slightly thicker. Add the remaining 75ml whisky and keep warm over a low heat if necessary. Season to taste and serve with the chicken, and some greens, if you like.