Flatten the veal schnitzels between two pieces of kitchen film and then sprinkle them with salt and freshly ground pepper. Place a slice of smoked salmon onto each of the veal schnitzels, roll them up and secure with a cocktail stick.
Heat the olive oil in a non-stick frying pan and fry the rolls of veal until they are golden brown and just cooked on the inside. Remove the rolls from the pan, remove the cocktail sticks and keep them warm. Add the meat stock and cream and reduce it all down to 2/3 (thicken the sauce with some corn flour if necessary). Add the chives just before serving.
Serve with: Butterfly pasta cooked 'al dente' and butter-steamed fennel.
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