Begin by wrapping each chicken fillet with pancetta slices, ensuring they cover the fillets completely. Dredge the wrapped fillets in flour, shaking off any excess.

In a large frying pan, heat olive oil over medium heat. Add 1 tablespoon of butter to the pan and let it melt.

Place the prepared chicken fillets into the pan. Season each side with salt and pepper to taste. Add fresh sage leaves to the pan and sear the chicken on both sides for about 2-3 minutes, or until they turn golden brown.

Once the chicken is nicely seared, pour in the freshly squeezed lemon juice and add the remaining butter to the pan. Reduce the heat to medium-low and continue cooking for 8-10 minutes, or until the sauce thickens slightly and coats the chicken. Stir occasionally to incorporate the flavors.

To serve, place the chicken scaloppine on plates. Drizzle the lemon sauce from the skillet over the top. Serve with crusty bread to soak up the delicious sauce and a fresh green salad on the side.