Fried Bread

By Country Life

published 1 September 2003

in Features

Ingredientsbread, sliced milk egg, beaten breadcrumbs oil or butter Method

Put milk, beaten egg and breadcrumbs each into its own dish

Brush each slice with milk first, then with beaten egg, and roll in breadcrumbs

Fry in butter or olive oil, whichever you prefer

Serve as an accompaniment tobraised pheasant with truffle shavings.

Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by His Majesty The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.