Mix together the flour, yeast, and pepper.
Dredge the cutlets in the seasoned flour and brown them in the hot olive oil in a large skillet over medium high heat. Add the garlic and sage leaves, then stir in the wine and broth mixed with the tomato paste. Cover and simmer over low heat for about 30 minutes, adding a bit of water if needed to keep from sticking. Add salt and pepper to taste.
From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.