½ cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick
3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1-1/2 tsp minced fresh rosemary
1 tsp minced garlic
For veal: Whisk first 5 ingredients in small bowl to blend. Arrange veal cops in 15x10x2 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.
For topping: Stir together Italian parsley, lemon peel, rosemary and garlic in a small bowl to blend.
Prepare barbecue (med-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.