Time: 35 min.
Complexity: easily
Servings: 4

A simple skillet dinner recipe with turkey cutlets and okra.

Ingredients:

• 600 g turkey breast fillet, cut into 5 cm pieces
• 2 slices of bacon, chopped
• 225 g okra
• 1 tbsp. wheat flour
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and ground black pepper
• 1.5 tbsp. l. olive oil
• 1/2 cup low-sodium chicken broth
• Kernels from 4 ears of corn (about 3 cups)
• 0.5 l cherry tomatoes, halved
• 1 tbsp fresh lemon juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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turkey, bacon, okra, corn, cherry tomatoes, lemon juice, thyme, okra

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Preparation:

Step 1
• In a large nonstick skillet over medium heat, cook the bacon until lightly crisp, about 6 minutes. Meanwhile, toss the turkey in a bowl with flour, thyme, 1/2 teaspoon salt, and pepper to taste.
Step 2
• Increase the heat to medium-high and add a tablespoon of olive oil to the skillet. When the oil is hot, add the turkey in a single layer and cook, turning once, until lightly browned on both sides but not cooked through, 2-3 minutes. Transfer the turkey and bacon to a bowl.
Step 3
• Heat the remaining 1/2 tablespoon olive oil in a skillet, then add the okra, add a pinch of salt, and cook, stirring, for 3 minutes. Add the chicken broth, 1/2 cup water, corn, and tomatoes, and bring to a boil.
  
  Cook, stirring occasionally, until the okra is tender and the tomatoes are just beginning to soften, 3-5 minutes. Return the turkey and bacon to the pan and cook until the meat is cooked through, about another minute. Add lemon juice, salt, and pepper.

Votes: 8