Serve with a crisp romaine salad and the Saffron Rice and Red Pepper Pilaf. Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.<\/p>\n
Yield: Makes 6 servings<\/p>\n
Veal<\/strong> Topping<\/strong> For veal:<\/strong> For topping:<\/strong> Prepare barbecue medium-high heat. Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.<\/p>\n
\n1\/2 cup olive oil
\n6 tablespoons fresh lemon juice
\n1\/3 cup chopped fresh Italian parsley
\n3 garlic cloves, crushed
\n1 tablespoon minced fresh rosemary
\n6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick<\/p>\n
\n3 tablespoons chopped fresh Italian parsley
\n1 tablespoon grated lemon peel
\n1 1\/2 teaspoons minced fresh rosemary
\n1 teaspoon minced garlic<\/p>\n
\nWhisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.<\/p>\n
\nStir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.<\/p>\n