1. Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
2. Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
3. Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
4. Set aside and keep warm.
5. Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
6. Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
7. Any remaining sauce can be frozen for later use.