James Martin’s pan-fried turkey with red wine vinegar
- 110ml red wine vinegar
- 110g caster sugar
- 340g turkey breast fillets, cut into 2cm slices
- 50g unsalted butter
- 1 shallot, finely chopped
- 2tbsp capers
- juice ½ lemon
- 2tbsp chopped fresh parsley
Preheat your oven to 220C/200C Fan/Gas 7.
Place the red wine vinegar, sugar and 110ml water into a saucepan and simmer gently for 20 mins, or until reduced to a syrup.
Heat 25g of the butter in a frying pan over a medium to high heat. When it is foaming, add the turkey and fry for 2-3 mins on each side. Transfer the meat to a baking tray and put in the oven for 5 mins.
To the same pan, add the remaining butter. Once it turns brown, add the capers and finish with the lemon juice, shallot and parsley. Stir in the syrup. Place the turkey on a serving dish, pour the sauce over the top and serve.