Combine wine, garlic and parsley; mix well. Place veal chops in roasting pan. Pour marinade over chops; cover. Marinate in cooler overnight, turning occasionally.
Boil potatoes 10 minutes; drain. Toss potatoes with 1/2 cup olive oil, salt and pepper. Place in four foil packets; seal.
Grill veal chops and potato packets over medium heat. Remove potatoes from grill when tender, about 10 to 15 minutes. Toss with 1/4 cup olive oil and the lemon juice. Season with salt and pepper; keep warm.
Washington Park, New York, NY, Chef Jonathan Waxman