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Got this recipe from my new Silver Spoon cookbook, the quintessential Italian cookbook! Use whatever kind of sage you like, but some people find the large fuzzy leaves of Berggarten Sage to feel a little too fuzzy on the toungue. I listed the recipe as 30 sage leaves, but use as much or as little sage as you like. These can be dipped in any kind of creamy sauce for an added touch at an hors d'ouerve party. Enjoy!!
- Beat the egg with a pinch of salt in a bowl.
- Add the sage leaves, making sure that they are immersed, and let stand for 2 minutes.
- Drain the leaves well and dip in the bread crumbs to coat.
- Heat plenty of olive oil in a skillet, add the sage leaves and cook until golden brown.
- Drain on paper towels.
- Serve with italian cheese slices or your favorite dipping sauce.
The breading was light and crisp, sage is delicious this way. It rocks!