Cutlet BBQ with corn on the cob

More BBQ for the people! This time in the form of a glaze that is allowed to thicken in the frying pan with the cutlets and a little salt and pepper. Boiled rice, corn on the cob and tomatoes are served with it. And everything will be ready within 30 minutes. How good? And above all – how good?!

• 4 port rice or other groats
• 1 pack of pre-cooked corn on the cob (400 g each)
• 1/2 box of plum tomatoes (each 500 g)
• 600 g thinly sliced cutlet
• 1 tbsp oil or butter
• 2 packs of honey glaze (60 ml each)
• Pepper

Method

1. 1
   Cook the rice according to the instructions on the package.
2. 2
   Cut the corn cobs into pieces and heat them in water in a saucepan or in a little oil in a frying pan.
3. 3
   Cut the tomatoes into pieces.
4. 4
   Fry the meat in batches in the oil in a frying pan.
5. 5
   Lower the heat, mix in all the meat and turn the glass down, let everything get hot.
6. 6
   Season to taste with pepper.
7. 7
   Serve the meat with rice, corn and tomatoes.