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Pan-fried turkey with red wine vinegar

Sharp flavours combine to make this turkey a delicious weekend dish

By , 04 August 2016

(1 vote)

Pan-fried turkey with red wine vinegar
  • 40 Mins

  • Serves: 6

Nutritional Info
Each 123g serving contains
  • Energy

    1138KJ

    272KCAL

    14%
  • Fat

    16.0g

    med

    23%
  • Saturates

    9.7g

    high

    49%
  • Sugars

    18.5g

    med

    21%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 925kJ/221kcal.
Ingredients
  • 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
Method
  • 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.