If you have time make your own chicken schnitzel, otherwise store bought is fine to use to make this Peri Peri Chicken Schnitzel with Crème Fraîche Aioli Recipe. Peri Peri sauce is a fiery combination of chilli, garlic and paprika mixed with lemon zest, honey and red wine vinegar, it will tantalize your taste buds and leave your mouth watering!
Peri Peri Chicken Schnitzel with Crème Fraîche Aioli Recipe
Serves 4
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 – recipe below
Soft white rolls, lemon wedges and micro mint to serve
Crème Fraîche Aioli
¼ cup mayonnaise
½ cup crème fraîche
1 clove garlic, crushed
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.
Make your own Crumbed Chicken Schnitzel, see recipe here.
Or try our Croque Monsieur Chicken Schnitzels with Malt-pickled Onions here.
