Dress up sautéed veal chops or scaloppine with one of these combos.

Rosemary Hazelnuts
Sauté /12 cup coarsely chopped hazelnuts sprinkled with 2 tsp. dried rosemary, 1/4 tsp. pepper and a pinch of salt in 1 1/2 tbsp butter for 4 min.  Sprinkle over 4 cooked scaloppine or chops.

Lemony Olives
After sautéing 4 veal chops or scaloppine, melt 1 tbsp. butter in the pan.  Then, add 1/4 cup each of sliced balck olives, stuffed green olives, chopped parsley, white wine and 1 tbsp. freshly squeezed lemon juice.  Stir until warm, then pour over the veal.