Instructions: For Veal: Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15- by 10- by 2-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.

For Topping: Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.

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.

This recipe yields 6 servings.

Comments: Serve with a crisp romaine salad and the Saffron Rice And Red Pepper Pilaf (see recipe). Marinate the veal six hours before grilling.

What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.