To prepare the veal escalopes with a parmesan breadcrumb recipe, you will need: Veal: 1 lb. (240 g) Ground beef: 2 to 3 lbs. Ground pork: 4 to 6 oz. Season the ground pork with salt and pepper. Cut the pork into 1-inch (2.5-cm) thick slices. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add the cut pork to the skillet and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Remove from the heat and set aside to cool slightly. In the same skillet, add the chopped parsley and 2 teaspoons kosher salt. Toss to coat.