Mix flour, cheese, salt and pepper on a sheet of waxed paper.

Add the pork to the four mix and toss to coat.

In a large non-stick skillet, heat the olive oil and cook the pork for 3 minutes on each side.  (Barely pink in the centre).

Remove to a serving platter and let rest, covered.

Wipeout the skillet with a paper towel, add wine and shallots and bring to a boil over high heat.

Boil until this reduces to just a few tablespoons.

Now add the chicken broth, reduce to ½ cup.

Remove from the stove and stir in sage and butter.

Swirl in warm skillet until butter melts and blends. Pour sauce over pork and serve.

Serve with mashed potatoes or buttered noodles.  Steamed spinach goes great with this dish.