Put the Marsala wine in a thick bottom sauce pan together with the sugar and the sultanas over a low heat and simmer until it thickens in a nice shiny syrup. Next, prepare the involtini. Trim any access fat from the veal, and flatten slightly with a meat hammer. Put the 2 sandwich bread slices in the food processor and grind into fine bread crumbs. Add the pistachios and herbs and whizz again into a grainy mixture. Transfer onto a flat dish season well and mix in the grated Parmesan. Press the veal on the bread mixture on both sides and roll into involtini. Drizzle with olive oil and bake in hot oven for approximately 10 minutes. Meanwhile, peel and chop the potatoes, set in a sauce pan and cover with water. Add the salt and saffron and bring gently to the boil, lower the heat and simmer until the potatoes are just soft. Drain the potatoes and return into the dry pot over the fire to dry as much as possible the potatoes. Mash the potatoes with a fork, adding the egg yolks, milk powder, spring onions and Parmesan cheese. Mold the mashed potatoes into disks and shallow fry until golden and crispy. To serve, put the potato galette in the middle of a serving plate, top up with the Veal. Dress the salad leaves, zucchini and arrange the veal involtini on top. Drizzle with the Marsala reduction, a little olive oil and Parmesan flakes.