1 lb. fresh beets (canned beets may be substituted)
1 lg. egg, beaten
1/2 to 3/4 c. fine bread crumbs, plain or seasoned
2 tbsp. butter
1 tbsp. lemon juice
1 tbsp. dried parsley or chives

In medium saucepan, boil beets until done, cool, then peel and slice about 1/2 inch thick.

Dip a slice of beet into beaten egg. In small shallow saucer, layer about 1/2 cup bread crumbs. Lightly coat each side of the beet slice with bread crumbs. Place on plate and repeat process with remaining beet slices.

In frying pan, melt butter over medium heat. Once melted, add slices of beets to pan and brown on each side. Place on serving dish and sprinkle lightly with lemon juice. Garnish with additional sprinkles of parsley or chives.