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Peri Peri Chicken Schnitzels with Crème Fraîche Aioli

Peri Peri Chicken Schnitzels with Crème Fraîche Aioli

Add a little spice to your standard Chicken Schnitze with this Peri Peri Peri Chicken Schnitzel with crème fraîche aioli recipe. It's such a tasty meal to add to your weekly rotation.

Peri Peri Chicken Schnitzels with Crème Fraîche Aioli

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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