1.To make salsa verde; place ingredients in medium bowl; toss gently.
2.Rub veal with half the salsa; cook on heated oiled flat plate, uncovered, until cooked as you like. Remove from heat; cover to keep warm.
3.To make rösti, grate potatoes coarsely then squeeze excess moisture from potato. Combine potato and egg in medium bowl; divide into eight portions. Cook rösti portions on heated oiled flat plate, flattening with spatula, until browned both sides. Drain on absorbent paper.
4.Slice veal thickly; serve with rösti and remaining salsa verde.