Pork Piccata over Pasta

Tonight we celebrated Auroras birthday.  Our custom is to make her a delightful dinner that I beleive she will enjoy.  I would say that I hit a home run tonight as she was very insistant that I needed to blog this recipe.

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