Wiener Schnitzel "Holstein"

Recipe by Boston's Locke-Ober

A traditional German veal dish that's a hallmark of Locke-Ober's menu.
Serves about 4

1 large beet, peeled, cut into 8 slices
1 1/4 pounds veal scallops
2 cups all-purpose flour
1 cup milk
1 tablespoon peanut oil
5 cups fresh bread crumbs
9 tablespoons butter
1 pound fettuccine noodles
4 gherkin pickles, sliced lengthwise
anchovies (optional)
lemon wedges
chopped fresh parsley

Bring small pot of water to boil. Add beet slices and cook until tender, about 8 minutes. Drain.

Season veal with salt and pepper. Place flour in medium bowl. Beat milk, 1 egg, and oil in another bowl to blend. Place bread crumbs in third bowl. Dredge veal in flour, shaking off excess. Turn to coat in egg mixture. Dredge veal in bread crumbs, pressing to adhere. (Can be prepared 6 hours ahead. Chill.)

Melt 4 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden brown, about 3 minutes per side. Transfer to plates and keep warm. Melt 3 tablespoons butter in same skillet and fry until bottoms are set, about 2 minutes. Cover and cook 1 minute. Top veal with beets and eggs.

Meanwhile, bring large pot of salted water to boil. Add noodles and cook until just tender. Drain. Return to pot and toss with remaining 2 tablespoons butter. Season with salt and pepper. Divide among plates. Top veal with pickles and anchovies if desired. Garnish with lemon wedges and parsley.

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