To prepare chicken, slice each breast in half horizontally. Cover work surface with plastic wrap. Place the chicken halves on plastic wrap and cover with another sheet of plastic wrap. Use a mallet to pound each piece of chicken until it is 1/4 inches thick. Season lightly with salt and pepper.
In a large skillet, drizzle olive oil over medium heat. Fill a rimmed plate with a layer of flour. Sprinkle lightly with salt. In a shallow bowl, beat together eggs and juice from lemon.
Cover each chicken piece with flour, then dip in the beaten eggs, coating the entire surface. Place in heated skillet and cook until the bottom turns golden, about 2 minutes. Flip the chicken to cook the other side and add leaves from the sage sprigs. Once golden and cooked through, remove chicken and sage to a towel lined plate.
Remove remaining oil from skillet. Add wine, chicken broth, and increase heat to medium high. Once the liquid is reduced by half, after about 5 minutes, add butter.
Serve chicken topped with fried sage leaves, sauce, and lemon wedges.