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Mash the beans in a large bowl until no whole beans are left. Add the vital wheat gluten, nutritional yeast, onion powder, garlic powder, dried sage, salt, broth and olive oil to the bowl. Stir well until the mixture starts to pull away from the bowl.
Transfer to a lightly floured surface and knead with your hands for 2-3 minutes until you see some gluten strings in the dough.
Break the dough into 8 pieces. Press and stretch them into thin cutlet shapes.
In a medium bowl, add the breadcrumbs, paprika, dried parsley, salt and pepper and stir to combine.
Warm a thin layer of oil in a large cast iron pan or non-stick pan over medium heat.
Coat the cutlets in the breadcrumb mixture, one at a time, handling them carefully. Place the cutlets on the pan, flatten with a spatula, cover and cook for 5-7 minutes per side, until crispy and golden brown. Serve immediately if possible, or store in a warm oven until ready to serve.