Press the veal schnitzels between two pieces of foil to flatten. Sprinkle with salt and freshly ground pepper. Cover each schnitzel with a slice of smoked salmon, roll it up and put a skewer through it. Heat the olive oil in a non-stick pan, sauté the rolls until brown and lightly cooked inside.
Remove the veal rolls from the pan, keep them warm, and remove the skewers when ready to serve. Season with salt to taste. Add the meat broth and cream to the pan, and reduce to 2/3 of the liquid (with a binding agent if necessary). Lastly, add the chives.
Delicious with butterfly pasta cooked al dente and fennel stewed in butter!