Pork Francese Over Pesto Tortellini

• 1 fennel bulb medium
• 1 jar artichoke hearts drained, 7.5 oz jar
• 1/4 cup flour
• 1/2 teaspoon seasoned salt
• 2 eggs or 1/2 cup egg substitute
• 1/4 cup cheese parmesean, grated, divided
• 1 pound pork cubed steak 2 pieces
• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 9 ounces cheese tortellini refridgerated, or frozen
• 1 lemon for juice
• 2 tablespoons capers
• 1/4 cup basil pesto

1. Bring water to boil for pasta. Cut fennel into quarters lengthwise and remove core; slice into thin strips (1 cup). Chop artichokes. Place flour and seasoned salt in shallow dish. Place egg and 2 tablespoons Parmesan cheese in second dish; whisk until blended. Dip pork in flour (coating both sides)
2. Preheat large, nonstick saute pan on medium 2-3 minutes. Place butter and oil in pan to melt. Dip pork into egg mixture (one at a time), allowing excess to drip off. Add pork steak to pan; cook 2-3 minutes on each side or until golden. Drain on paper towels. Repeat with remaining pork.
3. Cook pasta following package instructions.
4. Squeeze lemon for juice (2 tablespoons) Add fennel and artichokes to same saute pan; cook and stir 2 minutes. Stir in lemon juice and capers; cook 1-2 minutes or until lemon juice is reduced by about one-half and fennel is tender.
5. Combine pesto and pasta until evenly coated. Cut pork into bite-size strips; top pasta with pork and fennel mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Serve

hearts, flour, salt, eggs, cheese parmesean, pork, unsalted butter, canola oil, tortellini, lemon, capers, basil pesto

Taken from www.yummly.com/recipe/Pork-Francese-over-Pesto-Tortellini-1626248 (may not work)