1) Season cutlets with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the cutlets and caramelize on both sides, 2 to 3 minutes per side. Remove the cutlets to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
2) Add the tomato puree, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the cutlets back into the pan, cover and simmer to finish cooking the cutlets, about 5 to 6 minutes. Arrange the cutlets and sauce on a serving platter and serve.