Trim fat from meat. Cut meat into ½-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until ¼ inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.
Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.
To prepare sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.
Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.