Preheat oven to 175°C (350°F).
Flatten the cutlets on a cutting board. Spoon some chopped eggs, capers, black olives and 6 sprigs of chives in the centre of each cutlet. Set aside the remaining chives for the cold sauce. Roll and tie cutlets with a string.
Heat olive oil in a skillet and sear rolls on all sides for about 2 minutes, season with salt & pepper to taste. Transfer rolls to a baking dish and cook in the oven for about 4 minutes, making sure that the meat is still pink in the middle. Set aside and keep warm.
Sauce: Quarter tomatoes and remove seeds. Place tomatoes in a bowl; add shallots, capers, chopped black olives. Snip remaining chives and add to tomato mix. Gradually stir in olive oil. Season with salt & pepper to taste.
Remove string from the meat, portion rolls into thin slices and lay pieces on serving plates.Garnish plates with lemon pulp, tomato mixture, capers and remaining chopped egg. This dish may be served hot or as a cold appetizer.