Here was the menu:
Appetizer-Brie with sliced bread, apple, pear and pomagranite
Entree-Pork Picatta over sun dried tomato & goat cheese ravioli
Dessert-Baklava
PORK PICATTA
1 1/2 lb pork cut into 3/4" slices
1 c flour
3 eggs
1 c panko(whole wheat if available)
1/2 t salt
1 t pepper
1 T "Everything Seasoning" from the Feast Hall
1/2 c (1 stick) butter
1/3 c lemon juice
1/2 lemon, sliced
1 c wine
3 T capers
2 t garlic, minced
1) pound pork out to 1/2" thickness
2) beat eggs to make egg wash
3) season flour with salt and pepper
4) season bread crumbs with Everything Seasoning
5) bread pork by dredging in flour, then egg, then bread crumbs, making certain to cover completely and shake off extra
6) Preheat oven to 200 and place a baking sheet with rack inside
7) preheat a large saute pan and melt 1 T butter in it. When it is hot, place 1/3rd of the breaded pieces of pork in and let cook for 2 minutes on each side. When both sides are brown place pork on rack in oven. and repeat with remaining pork
8) deglaze pan with wine and lemon juice. Add in lemon slices, capers and garlic and cook until liquid is reduced by half.
9) turn off heat and stir in butter until melted
10) plate pork over a bed of pasta and top with sauce
