1 Pound the escalopes flat. Heat the butter and oil in a frying pan and toss the sage leaves in the hot fat for 1 minute.
2 Remove and drain on kitchen paper. Place a slice of ham and a sage leaf on each escalope and secure with a toothpick.
3 Fry quickly for 2 minutes each side, seasoning with salt and pepper. Keep the escalopes warm and deglaze the pan with the white wine.
4 Serve the escalopes on a platter with the wine sauce and lemon slices. Serve with baguette.