Defrost the peas. Cook tortellini in boiling salted water according to package instructions. Clean, wash and chop the peppers. Clean and wash spring onions and cut into fine rings. Mix yoghurt and mayonnaise.
Season with salt, pepper, sugar and lemon juice. Pour pasta onto a sieve and quench. Mix all the salad ingredients and leave to stand for approx. 30 minutes. Cut the cutlets into 12 thick strips of approx. 6 cm length and 2 cm width. Beat the eggs and milk. Season with salt and pepper. Turn meat first in the egg, then in breadcrumbs. Put meat lengthwise on skewers. Heat oil in a pan. Fry the meat in portions at medium heat for about 6 minutes.
Season with salt and pepper. Turn meat first in the egg, then in breadcrumbs. Put meat lengthwise on skewers. Heat oil in a pan. Fry the meat in portions at medium heat for about 6 minutes. Season pasta salad again and arrange in cups. Put meat skewers in a bowl and garnish with radishes