Tortelloni salad with schnitzel skewers

Name: Tortelloni salad with schnitzel skewers
Cook time: 50 min
Total time: 50 min
Yield: 7
Ingredients: 150 g frozen peas; 500 g dried tortellini with meat filling; 7-10 Tbsp Salt; 500 g colourful peppers; 1 collar Spring onions; 500 g Whole milk yoghurt; 150 g Salad Mayonnaise; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon juice; 600 g Pork cutlet (in pieces); 2 Eggs (size M); 4 TABLESPOONS Milk; 150 g Breadcrumbs; 4 TABLESPOONS Oil; 7-10 Tbsp Radishes; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 7

150 g frozen peas
500 g dried tortellini with meat filling
7-10 Tbsp Salt
500 g colourful peppers
1 collar Spring onions
500 g Whole milk yoghurt
150 g Salad Mayonnaise
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Lemon juice
600 g Pork cutlet (in pieces)
2 Eggs (size M)
4 TABLESPOONS Milk
150 g Breadcrumbs
4 TABLESPOONS Oil
7-10 Tbsp Radishes
7-10 Tbsp wooden skewers

Directions

1
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.
2
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.
3
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