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Salvia Alla Milanese

Francesco says that sage prepared this way can be used as a garnish for pastas, fish, meat, or vegetables. And there’s nothing wrong with just nibbling it as a snack. Dip the sage leaves into the flour, then into the egg yolk, then into the bread crumbs.


Salvia alla milanese


  • 1/3 cup (45 g) flour
  • 1 large egg yolk, lightly beaten
  • 60 gr fine dry bread crumbs
  • 6 tbsp (90g) clarified butter
  • Salt to taste


  • Heat the butter in a skillet. 
  • Brown the sage leaves lightly on each side, then set on absorbent paper to drain. 
  • Dust lightly with salt and serve at once or set aside and warm in a 250°F (120°C) oven before serving.
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