Set up your breading station:
Prepare three shallow bowls—place flour in the first, beaten egg in the second, and breadcrumbs in the third.
Tip: Add a splash of water to the egg and beat well to create a smooth egg wash.

Coat the sage leaves:
Working one leaf at a time, dredge both sides in flour, then dip into the egg wash, and finally coat with breadcrumbs, pressing gently to help them stick.

Fry the leaves:
Heat about ½ inch of oil in a pan over medium-high heat. Once hot, carefully add the coated sage leaves.
Fry until golden brown and crisp, about 30–60 seconds per side depending on size.

Drain and season:
Remove the leaves with tongs or a slotted spoon and place them on a paper towel-lined plate or wire rack to drain.
While still hot, sprinkle with salt and freshly ground black pepper to taste.