Ingredients:
- ⅓ cup extra virgin olive oil
- 1 red bull’s horn chilli, seeds removed and chopped
- 2 long red chilli, seeds removed and chopped
- 2 whole dried chillies, torn
- 4 cloves garlic, chopped
- 1 tbsp smoked paprika
- 2 tbsp paprika
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- 2 tbsp honey
- ¼ cup red wine vinegar
- 4 cooked crumbed chicken schnitzels
- Soft white rolls, lemon wedges and micro mint to serve
Crème Fraîche Aioli
- ¼ cup mayonnaise
- ½ cup crème fraîche
- 1 clove garlic, crushed
Peri Peri Chicken Schnitzels with Crème Fraîche Aioli Method
- To make the peri peri sauce, place oil, chillies, garlic, paprikas, lemon zest and juice, and honey in a small blender. Blend until smooth. Season with salt and pepper.
- Place a large heavy-based frying pan over medium heat. Add the chilli mixture, vinegar and ¹⁄₃ cup water and bring to a simmer. Reduce heat to low and cook for 4-6 minutes, or until slightly thickened.
- To make the aioli, mix the mayonnaise, crème fraîche and garlic together. Stir 2 tablespoons of the crème fraîche aioli into the peri peri mixture and set aside.
- Add the cooked chicken to the pan and heat through. Serve with extra aioli, rolls, lemon wedges and mint.
Smart Tip:
The peri peri sauce can be made ahead of time and stored in the fridge for up to two weeks. If you like it a little hotter, add one more long red chilli.
Try out this recipe for The Perfect Crumbed Chicken Schnitzel here.
Or this recipe for Croque Monsieur Chicken Schnitzels with Malt-pickled Onions here.