Instructions: ON A LARGE PLATE, COMBINE FLOUR, SALT AND PEPPER. IN A MEDIUM BOWL, COMBINE EGG AND 2 TBSP. WATER. ON A LARGE PLATE, COMBINE BREAD CRUMBS AND SAGE.

DREDGE MEAT IN FLOUR MIXTURE, THEN IN EGG MIXTURE AND LASTLY IN BREAD CRUMB MIXTURE. IN A LARGE NONSTICK SKILLET, SAUTE HALF THE MEAT, IN 1 TBSP OIL, FOR 2 TO 4 MINUTES ON EACH SIDE. REPEAT WITH REMAINING MEAT. PLACE MEAT ON SERVING PLATTER AND GARNISH.

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