Bocconcini di Milanese with saffron potatoes

Preparation:

Preparation: Remove the bone from the cutlet and cut into cubes of about 4 cm per side. Dip each morsel first in the flour, then in the beaten egg and finally in the breadcrumbs. Remove the peel from the potatoes, cut them into wedges and cook them for 10 minutes in salted water, adding the vinegar and saffron. Fry the veal morsels in very hot seed oil, drain them, place them on absorbent paper and salt. Serve the bites piping hot with the saffron potatoes.