Escalopes are normally made with veal rump which has been thinly sliced, but can also be made with chicken breast, turkey breast or pork loin. Place a cutlet between 2 pieces of parchment paper or cling film. Trim any silverskin or sinew. Fold in any corners to that it will have a rounded shape when done. Pound the meat with a cutlet bat until it is 1/2 cm thick. Repeat until all the cutlets have been pounded.