Total Calories: 152
1 Spread the bread crumbs on a sheet of wax paper. In a small bowl, toss the sage leaves with the flour and 1 teaspoon salt.
2 One at a time, dip the sage leaves in the egg yolk, then roll them in the bread crumbs. Place the leaves on a cake rack to dry 30 minutes.
3 Line a tray with paper towels. Just before serving, heat the oil and butter in a small skillet. When the butter foam subsides, arrange the sage leaves in the pan in a single layer. Fry, turning the leaves once, until browned and crisp on both sides, about 4 minutes. Transfer to paper towels to drain. Sprinkle with salt and serve hot with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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