How to make escalopes (scaloppine)

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.