Turkey piccata with lemon and capers, asparagus and brown rice

Ingredients

For 1 serving

• Turkey breast150 g
• Rice flour8 g
• Lemon juice20 ml
• Capers8 g
• Chicken broth60 ml
• Asparagus150 g
• Brown rice60 g
• Extra virgin olive oil10 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: April – June

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes, until tender; drain.
2. Meanwhile snap off the woody ends of the asparagus and steam them in a basket over boiling water for 6 minutes, until tender but still bright green.
3. Rinse the capers and chop the parsley. Pound the turkey breast slices between two sheets of cling film, season them with salt and pepper and dredge them in the rice flour, shaking off the excess.
4. Heat the oil in a frying pan over medium-high heat and brown the slices for 2 minutes per side, until golden.
5. Add the lemon juice, chicken stock and capers and simmer for 2 minutes, until the sauce reduces and turns slightly creamy; turn off the heat and finish with the parsley.
6. Serve the piccata with its sauce, the asparagus and the rice.