Pat cutlets and season with salt and pepper. Cut leeks into thin rings and blanch them with the peas in salted water. Drain. Peel, halve and cut onion into thin. Wash the tomatoes, cut into quarters, remove seeds and cut into strips. Both fry in a little oil, fold in leeks and peas, season with salt and pepper and stir in cheese and breadcrumbs.
Cover cutlets with the mixture, fold them and secure with skewers. Spread cutlets with oil and place on the grill.